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
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.