Serves the 4 | Prep time: 5 minutes | Cooking time: 45 minutes |

Ingredients

2 medium size sweet potatoes
½ red onion sliced
2 garlic cloves, crushed
3 tbsp olive oil
Pinch of smoked paprika
Salt & pepper
100g vegan mozzarella cheese
Sprinkle of chilli flakes
Red cabbage sauerkraut
Chopped coriander to serve

Tofu Eggs
200g firm tofu
½ tsp turmeric
salt & pepper
2 tbsp water

Pre-heat the oven to 180C.

Scrub the sweet potatoes clean, pat dry and pierce them with a fork. Place them on a lined baking paper. Bake for about 30-45 minutes ensuring they’re cooked through, depending on your oven and the size of the potatoes. When cooked set aside.

While the sweet potato is baking, prepare the tofu eggs by placing all ingredients in a blender and blend to a smooth consistency. Season to taste.

Once the sweet potato is cooled, remove the skin and place the flesh in a bowl. Mix in the cheese, salt, pepper, 1 tbsp olive oil and fold in with a fork. Add the other 2 tbsp of olive oil to a pan under a medium heat, when hot, sauté the onion for 5 minutes until soft adding a sprinkle of salt. Then add the garlic and cook for 1 minute. Spread the sweet potato mixture over the onions evenly. Let it cook for about 5 minutes until the bottom starts to crisp, taking care not to burn. Reduce the heat and with a spoon make the wells and pour 2 tbsp of the tofu into each one, sprinkle with salt & pepper. Leave it to cook for another few minutes. Take off the heat, season well, add the sauerkraut, chilli flakes and coriander. Serve with your favourite bread or on its own. I serve it with our own sweet potato flat bread.

Tip: You can use the sweet potato skins as chips by returning them to the oven for a further 5 minutes to crisp up.