Meatless Monday: Maple Sweet Potato Mash with Rosemary-Walnut Green Beans and Marinated Tofu

One of my favourite ways to spend weekend mornings is at my local farmer’s market. It’s so easy to think of meal ideas when you’re surrounded by fresh produce. The best part? The veggies there taste so good, they can be served on their own, with just a few simple seasonings. That was my inspiration for this meal: Simple, easy and delicious!

Tofu marinade
-1 package firm tofu
-1/2 cup tomato sauce
-2 tbsp agave nectar
-1 tsp apple cider vinegar
-pinch sea salt

Sweet Potato mash
-2 medium sweet potatoes
-3 tbsp maple syrup
-1/2 tsp cinnamon
-1/2 tsp sea salt
-pat of margarine (I used Earth Balance)
-2 tbsp unsweetened almond milk, or until creamy

Green beans
-2 cups yellow or green beans
-2 tbsp olive oil
-2 tsp sea salt
-ground pepper
-fresh rosemary
– 1/4 cup walnut pieces

For tofu marinade: Combine tomato sauce, agave nectar, apple cider vinegar and sea salt in small baking dish. Mix well. Cut tofu into bite-sized pieces, coat with marinade, and let sit for 30 minutes before baking in 350 F oven for 20 minutes.

For sweet potato mash: Roughly chop sweet potatoes and boil for 20 minutes or until tender. Drain water before adding the remaining ingredients and blending or mashing until creamy. Add more salt and cinnamon to taste.

For green beans: Add beans to pot with 1/4 cup water, cover with lid and boil until all the water has evaporated. Add olive oil, salt, pepper, fresh rosemary and walnuts and cook for 10 minutes on low to medium heat, mixing occasionally, until beans are tender. Add more sea salt to taste.

I served the meal with fresh spelt bread (from the farmer’s market as well) and it was a perfect match!

–Katharine Watts, Associate Web Editor