Vegetarian Mains

Almond Butter-Topped Sweet Potato with Tofu and Broccoli

Meet my go-to simple lunch (or dinner) recipe: baked (or microwaved) sweet potato topped with creamy almond butter and served with ginger, sautéed tofu and steamed broccoli.
One of my favorite recipes on the blog is my Thai-Stuffed Sweet Potatoes. Think of this recipe as a “deconstructed” (a.k.a lazy) version of that recipe. Once I knew that peanut sauce and sweet potatoes could be friends, it opened up a world of new possibilities.

The first time I tried this recipe idea out I used peanut butter. And while it was tasty, I felt like the sweetness from the sweet potato and natural peanut butter was too much. Unlike the peanut sauce which has a more savory, less sweet flavor, the natural peanut butter alone was just too “peanut buttery” – and this is coming from a girl who will eat peanut butter with a spoon straight from the jar. But I wasn’t ready to give up on the idea quite yet. I added in some grated ginger, which along with the tofu sautéed in soy sauce helped to balance out the sweetness of the sweet potato. But the real hero was using almond butter instead of peanut butter.
The first time I tried almond butter I was disappointed, as I was expecting to taste like peanut butter (which makes no since as almonds and peanuts taste quite different). But then I gave it another try, this time expecting it to taste more mild and almond-y than peanut butter, and I really liked it. The more I started to put almond butter in my oats, on toast, in yogurt, and with sweet potatoes, the more I came to appreciate the much more subtle, nutty flavor that almond butter has to offer compared with peanut butter.
Plus, nutritionally speaking, almond butter has a lot to offer. Compared to peanut butter, almond butter has about the same amount of calories, protein, and fat per two tablespoons. However, when you take a look their vitamin and mineral profile, almond butter edges out peanut butter as it contains almost double the amount of magnesium and iron, three times the amount of vitamin E (an antioxidant), four times the amount of calcium, and six times the amount of riboflavin. And while they contain roughly the same grams of fat, almond butter has 50% more monounsaturated fat (a healthy fat that can help lower cholesterol). The biggest downside of almond butter: the price. It can be quite pricy, especially compared to peanut butter. My solution: I use peanut butter for making granola bars, in our daily overnight oats, and in baking. Almond butter gets reserved for smaller or occasional uses, such as swirling a small amount into plain Greek yogurt and placing on top of sweet potatoes 😉
So here’s a toast to getting nutty over almond butter!

Almond Butter-Topped Sweet Potato with Tofu and Broccoli

Print Recipe
Serves: 2


  • 1 package extra firm tofu, drained, pressed, and cut into cubes
  • 1 tablespoon soy sauce
  • 2 sweet potatoes
  • 1-2 cups broccoli florets (fresh or frozen)
  • 2 tablespoons natural almond butter
  • 1-2 tsp freshly grated ginger (depending on how much of a ginger fan you are)



If baking your sweet potatoes, preheat oven to 400F and use fork to poke holes around each sweet potato. Bake 45min – 1 hour or until soft. Alternatively, you can microwave the sweet potatoes for about 10 minutes, or until soft. Once cooked, option to remove skins from sweet potato.


While sweet potatoes are cooking, place drained and pressed tofu cubes in skillet on high heat. Add soy sauce and sauté until tofu cubes begin to brown, about 5-7 minutes. Set aside.


Once tofu is cooked, steam broccoli either in microwave or over the stove, about 3-4 minutes, or until soft.


To serve, place each sweet potato in a bowl or on a plate. Divide tofu and broccoli evenly among the bowls/plates and top each with 1 tablespoon of almond butter. Finish by sprinkling 0.5-1 tsp freshly grated ginger over the top of each. Enjoy!

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  • Pamela (BrooklynFarmGirl)
    May 16, 2017 at 9:30 am

    This is such a great meal!

    • The Healthy Toast
      May 16, 2017 at 10:20 am

      So glad you agree! Thanks Pamela 🙂