Loaded skins, Korean-American style! Cauldron Marinated Tofu Pieces, kimchi, coriander and zesty lime all loaded into a baked sweet potato – what’s not to like?
1 pack Cauldron Marinated Tofu Pieces
2-3 sweet potatoes, depending on size
1 tbsp vegetable oil
1 red onion, diced
1 yellow pepper, cut into dice
1/2 jar vegan kimchi
Bunch of coriander, chopped
Juice of ½ lime
Ingredients for the Gojang Alioli
1 tbsp gochujang chilli paste
6 tbsp vegan mayonnaise
1 tbsp lime juice
Preheat the oven to 200C.
Scrub the sweet potatoes and bake for 35 minutes or until cooked.
Meanwhile prepare the filling by preheating the oil and frying the onion and peppers for 4-5 minutes until softened. Allow to cool for 2 minutes then place in a food processor with the kimchi and pulse until roughly chopped. Stir in the Cauldron Marinated Tofu Pieces, coriander, lime juice and season to taste.
When the potatoes are cooked, remove from the oven and allow to cool for 2-3 minutes then slice in half lengthways. Scoop out a little of the middle and mix this with the tofu and kimchi filling. Then load up the potatoes and return to the oven for 5 minutes to warm through.
Drizzle over the Gojang Alioli before serving.