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Crumble-Topped Sweet Potato Casserole

Who knew your own pantry held the makings of a quick casserole side dish? Tofu and canned sweet potatoes were made for each other, and the TVP adds texture as well as protein to the topping.

Serves 6 to 8

29 oz. can of sweet potatoes, drained and mashed

½ cup Mori-Nu Silken Tofu, firm

2 eggs (or equivalent of cholesterol-free liquid egg product)

¾ cup brown sugar,

½ tsp. cinnamon

½ tsp. nutmeg,

½ tsp. vanilla

For topping:

¾ cup brown sugar

¼ cup soybean oil

¼ cup TVP

6 Tbsp. all-purpose flour

2 Tbsp. soy flour

Preheat oven to 350°F.

Mash the drained sweet potatoes with the silken tofu. Incorporate beaten eggs or liquid egg product. Whisk in the brown sugar, cinnamon, nutmeg and vanilla. Add mixture to a casserole dish sprayed with nonstick spray.

For topping, mix brown sugar and soybean oil, then add all-purpose flour and soy flour, stirring until mixture gets crumbly. Sprinkle the topping over the sweet potato/tofu mixture.

Bake at 350°F for about 30 minutes, or until topping starts to brown.

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