Crumbled Tofu Sweet Potato Topper

Sweet potatoes! Who knew a baked (sweet) potato could taste this good? It's all in the crumbly, smoky, sweet, spiced tasty tofu topping made with Cauldron Extra Firm Tofu. Layer on some chickpeas and a tahini dressing for a lip-smacking plant-based treat, ideal for lunch or dinner.

Serves 4
60 mins
A little effort
473 cals (per serving)
Gluten Free
Jacket potato topped with a Cauldron Tofu mix
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
High in calcium


  • 2 x 220g packs Cauldron Extra Firm Tofu (440g)

  • 4 Sweet potatoes

For the tofu

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • 2 tbsp smoked paprika 

  • 1 tsp cayenne pepper 

  • 1 tsp cumin 

  • 2 tbsp maple syrup 

  • 40g tomato puree 

  • 1 tbsp oil

  • 1 tsp salt 

  • 3 sundried tomatoes, chopped

For the chickpeas

  • 120g chickpeas 

  • 1 tsp cumin 

  • 1 tsp garlic powder

  • 1 tbsp smoked paprika

For the tahini dressing

  • 1.5tbsp tahini

  • ½ a lemon, juice

  • 50ml water

  • 2 clove garlic, crushed

To serve

  • 100g spinach

  • 1 tbsp black and white sesame seeds

  • Few sprigs of coriander to garnish


  1. In the air fryer (or any other method you’d like) cook the sweet potatoes for 35-45 mins.

  2. Preheat the oven to 170˚C.

  3. Crumble the Cauldron Extra Firm Tofu in a baking dish, then add onion powder, garlic powder, smoked paprika, cayenne pepper, cumin, maple syrup, tomato puree, oil and salt. 

  4. In a separate dish, add the chickpeas, cumin, garlic powder & smoked paprika, and mix together.

  5. Bake both the tofu and chickpeas for 20 minutes in the oven, stirring frequently for an even bake.

  6. Meanwhile, make the tahini dressing, add all ingredients to a bowl and stir well, adding more water if necessary for a looser sauce.

  7. Blanch the spinach in a pan of boiling water for a few mins.

  8. Take the tofu crumble out of the oven and stir in the sundried tomatoes.

  9. To serve, slice your sweet potatoes in half and layer up the spinach, tofu crumble and dressing before finishing with sesame seeds and coriander.

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