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    You are in: Home / Recipes / Vegan Sweet Potato-Tofu Bake Recipe
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    Vegan Sweet Potato-Tofu Bake

    Average Rating:

    2 Total Reviews

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    • on October 16, 2009

      Will admit that I changed a few things around ~ I didn't peel or mash the potatoes but rather diced them small before steaming! I also left off the marshmallow topping & instead combined 1/2 a cup of pecans with some homemade, chunky cranberry sauce & used that on top ~ I wasn't going vegan so much as vegetarian! Very, very nice tasting side dish, this! [Made & reviewed for one of my adopted orphans in the current Pick A Chef]

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    • on June 18, 2008

      I topped this with shredded coconut which toasted up nicely in the oven. I had it in my head that because there was tofu, it would be a good main dish. Nah, it's a side dish, much like sweet potato pie. Only with a blast of protein! Made for My 3 Chefs 6/08.

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    Nutritional Facts for Vegan Sweet Potato-Tofu Bake

    Serving Size: 1 (286 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.7
     
    Calories from Fat 39
    13%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 375.1 mg
    15%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 4.4 g
    17%
    Sugars 30.2 g
    120%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    vegan margarine

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