I have been making this recipe long before Henry was born. It is one of Sean’s favorites and it just so happens to be BLW friendly. I have a hard time finding breakfast foods I like and this is one I never get sick of. Sean actually puts his on toast, and I like to switch up the spices I put on top of mine; paprika, turmeric, dill, black salt, you name it.

Although it’s not hard to make, it is a little time consuming so keep that in mind! I don’t make it that often for that reason but I have been meaning to share this recipe for over a year ❤

Ingredients 

-3 sweet potatoes

-Avocado oil

-1 yellow onion, finely chopped

-6 cloves garlic, minced

-1 Cup cherry tomato, halved

-4 Cups spinach

-Two 12 oz packages of silken tofu *make sure it is silken or else this recipe will not work. trust me, I’ve tried*

-6 Tablespoons nutritional yeast

-2 Tablespoons avocado oil

-4 cloves garlic

-Pink himalayan salt & black pepper to taste

-1/2 teaspoon sage

-optional: sprinkle desired amount of paprika and/or turmeric on top

Directions

-Preheat oven to 375° F

-Spray the bottom of an oven safe dish with spray, I just use oil

-Peel & slice sweet potato into 1/8″ rounds. Layer your dish with the round to form a “crust”. Sprinkle with salt & pepper

-Bake for 20 minutes

-While the sweet potato crust bakes start the veggies. In a medium skillet over medium – high heat, saute the onions for 1 minute. Then add the garlic & tomato. Cook for two more minutes. Add spinach & cook until fully wilted. Remove pan from heat & set aside

-To make the tofu filling blend the tofu, nutritional yeast, avocado oil, garlic, salt & pepper, & sage in a food processor. Blend until completely smooth

-Add the tofu filling to the vegetables & mix gently until fully combined

-Once the potato crust is done cooking add the filling & smooth out the top. (Optional) top with paprika & turmeric

-Bake for 30 minutes or until the filling is just starting to brown

-Remove from oven & let sit for 5 minutes

-Slice & serve warm