Finding myself with four soon-to-be-spoiled sweet potatoes, a few extra bricks of tofu, five hungry, barky dogs, and not a whole lot of extra time on my hands, I came up with this recipe on the fly last week. Though the dogs ate most of this dish, I did snack on the baked sweet potatoes throughout the afternoon, and…yum! Good stuff. Bonus points for the aroma, which stunk up the house something NOM.
Make this dish for yourself or for your dogkids – or, heck, make it and share! Eat Drink Dog Woman, am I right? (No offense meant, Shane.)
Golden Tofu and Sweet Potatoes (for dogs & their peoples!)
4 sweet potatoes
4 16-ounce bricks of firm tofu
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 to 1 cup dried cranberries (optional)
2 medium-sized or one very, very large glass baking pan
1. Preheat the oven to 400F degrees.
2. Cube the tofu into 1″ squares.
3. Splitting the tofu between two large medium-sized glass baking pans, combine it with the olive oil, cumin and black pepper (also divided evenly between the two batches). If you happen to have an especially large pan on hand, feel free to bake in one dish instead of two. Mix well, spreading the olive oil and spices onto the tofu. Set aside and let “marinate.”
4. Clean, peel and cube four large sweet potatoes. The sweet potato chunks should measure about 1 to 1.5″ across. Mix with tofu; add extra cumin and black pepper (and/or additional spices) to taste.
5. Bake, covered, at 400F for one hour. At the half hour mark, remove the dishes from the oven. Stir the tofu and sweet potatoes so that they brown evenly. Mix in 1/2 to 1 cup dried cranberries if so desired. Rotate the two pans in the oven and cook for another 30 minutes.
6. Serve warm. Ruff, ruff!
* Please check out the Dog Food Disclaimer page if you have any questions or concerns, or before trying any dog food recipes on this site!