Natalie Prhat
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.