Preparation time: 40+ min
1 large sweet potato
1 red bell pepper
50 g fresh mushrooms
50 g smoked tofu
1 tsp Sonnetor Tofugewurz seasoning (mixed spices)
Cook the unpeeled sweet potato in salted water (approx. 30 minutes).
Peel the eggplants and cut them lengthwise. Scrape the carrots and also cut them lengthwise. Cook the eggplants and the carrots in salted water for 10 minutes.
Dice the onion and water-fry it. Add diced mushrooms and the bell pepper. When they are slightly done, add diced smoked tofu. If necessary, add water, so the dish doesn't burn. Season with Sonnetor seasoning for tofu and soy sauce. Cut the cooked sweet potato in half and hollow out the middle. Stuff the potato with the stuffing made from onion, pepper, mushrooms, and tofu. Preheat the oven to 220°C or use the grill setting if possible and bake the stuffed potato for about 30 minutes.
Grill the carrots and eggplants, unless your oven has a grill setting, then place them next to the potato. When the potato is done, serve it with mayonnaise made from cashew nuts and with guacamole.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.