Fajita Tofu Stuffed Sweet Potatoes

These Tofu Fajita Loaded Sweet Potatoes are cozy, cheesy, and packed with flavour. Baked sweet potatoes get stuffed with spiced beans, crispy tofu, and melty vegan cheese—plus an easy sour cream made from vegan mayo. So satisfying and so delicious!.

Ingredients-

• 2 sweet potatoes, medium/large

• 1 cup shredded vegan cheese

• cilantro for garnish (optional)

  
  

For the Tofu:

• 1 block extra-firm tofu (pressed)

• 1 tbsp oil

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp oregano

• ½ tsp salt

• Splash of lemon juice

  
  

For the Veggie Filling:

• 2 large sweet potatoes

• 1 tbsp vegan butter or oil

• ½ small onion, diced

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup sweetcorn (frozen or canned)

• 1 can black beans (rinsed and drained)

• 2 tbsp chili powder

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp oregano

• ½ tsp salt

• ¾ cup water

  
  

For the Vegan Sour Cream:

• 1/2 cup vegan mayonaise

• 1 tbsp apple cider vinegar

Directions

1. Preheat oven or air fryer to 400°F (200°C).Wash and dry the sweet potatoes. Roast until fork-tender—about 60 minutes in the oven or 45 minutes in the air fryer.

2. Slice the tofu block in half horizontally to create two thinner slabs. Score both sides in a criss-cross pattern, being careful not to cut all the way through. Rub with oil and seasoning, then let marinate for 10 minutes.

3. Place the tofu slabs on a parchment-lined baking sheet and bake at 400°F for 15–20 minutes, flipping halfway through.

4. While the tofu bakes, heat oil in a pan. Sauté the onion for 2–3 minutes until softened. Add the garlic and tomato paste, and cook for another 30 seconds until fragrant.

5. Stir in the sweetcorn, black beans, spices, and ¾ cup water. Bring to a boil, then reduce the heat and let simmer for 15 minutes, uncovered, until slightly thickened.

6. In a small bowl, whisk together the vegan mayo and apple cider vinegar until smooth and creamy.

7. Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Add a generous spoonful of vegan sour cream, then top with the veggie filling and a slab of baked tofu. Sprinkle with vegan cheese and place back in the oven for 7–10 minutes, or until the cheese has melted.

8. Serve with an extra drizzle of sour cream, add cilantro or other herbs if desired, and enjoy!