Roasted tofu and miso sweet potato with vegan gravy

serves / 4 prep / 15 minutes cook / 1 hour

Ingredients 1 large sweet potato, peeled 500g block firm tofu

2 tbsp white miso paste

1⁄2 tsp caster sugar

1 tsp sesame oil 500ml (2 cups) vegetable liquid stock

2 tbsp tamari

1 tbsp vegetable oil

1 tsp cornflour Watercress sprigs, to serve Steamed broccolini, to serve

1. Slice the sweet potato into four 2cm-thick rounds. Place the sweet potato in a steamer basket over a saucepan of simmering water. Cover. Steam for

15 minutes or until tender when pierced with a knife. Set aside. 2. Use a knife to cut the block of tofu horizontally through the centre, then cut each piece in half to make four even pieces. Place the tofu on a plate lined with paper towel to absorb excess liquid. 3. Preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper. 4. Combine the miso, sugar, sesame oil, 250ml (1 cup) stock and 1 tbsp tamari in a small saucepan over medium heat. Cook, stirring constantly, for 2-3 minutes or until the miso dissolves. Cook, stirring occasionally, for a further two minutes or until mixture has thickened and is the colour of toffee. 5. Heat vegetable oil in a large non-stick frying pan over high heat. Cook the tofu for two minutes each side or until golden. Transfer the tofu to the prepared baking tray. 6. Use a pastry brush to brush the sweet potato all over with the miso glaze and place a piece of sweet potato on top of each piece of tofu. Roast, brushing the sweet potato every 10 minutes with the miso glaze, for 30 minutes or until the sweet potato is sticky and dark golden. 7. Meanwhile, to make the vegan gravy, combine the cornflour and remaining 250ml (1 cup) stock and 1 tablespoon tamari in a small saucepan. Stir until cornflour dissolves, then place the saucepan over high heat and bring the gravy to the boil. Cook, stirring, for two minutes or until thickened. 8. Divide the tofu and sweet potato stacks among plates. Top with gravy and scatter over watercress. Serve with broccolini.