Sweet Potato Whipped Tofu Amuse Bouche

For the sweet potato

2 large sweet potatoes, cut into 2 cm discs

¼ tsp of cinnamon

½ tsp of paprika

½ tsp of garlic powder

½ tsp of sea salt

1 tbsp of olive oil.

Using a preheated air fryer (385 degrees) place sweet potatoes one by one so they are not overlapping. Set for 12-15 mins.

If using a conventional oven, at 400 degrees bake for 20 mins or until golden.

For the tofu cream

1 cup of medium-firm tofu

3 tbsp of vegan mayonnaise

½ tsp of sea salt

Place all ingredients in a food processor and process until silky smooth.

For the topping

I use Acropolis green olive tapenade (you can use full pitted olives and chop them finely)

A hit of fresh lemon rind for color and flavor

Top with microgreens of your choice. I love arugula!

Drizzle with olive oil

Assembly:

Place tofu cream in a sandwich bag and cut the tip to make a pipe. This will improve the presentation tremendously.

Place baked sweet potatoes on a tray, top with tofu cream, and add a dollop of olive tapenade. Add lemon rinds and microgreens and serve.