Sweet Potato Peanut Porridge with
Creamy Peanutty Tofu Topping

Sweet Potato Peanut Porridge with Creamy Peanutty Tofu Topping is a grain-free, porridge like dish that makes for a fast, delicious, protein-rich breakfast using already steamed or baked sweet potatoes from meal prep.  

It definitely fits the style of my flagship book, Make Every Bite Count (MEBC), Elevate Your Choices, Lose Weight & Feel Great ~ The SASSY ~ Super Affordable, Simple, Satisfying & Yummy ~ Produce-Rich, Plant-Based Way to Health!  (Stay connected to be alerted when my e-book version of MEBC is made available!) 

Simply reheat sweet potatoes in a little milk of choice, blend up the creamy topping, and voila! Breakfast is served!  (Could this be more SASSY?)  Plus, it's naturally gluten-free, for those with gluten intolerance.

Inspiration for Creamy Sweet Potato Porridge with
Peanutty Tofu Topping

I made this Creamy Sweet Potato one morning when we wanted an easy to prepare, hot breakfast that would make do with what we had on hand ~ that being previously baked sweet potatoes. I heated the sweet potatoes up in a little coconut milk I had purchased from Aldi, which added a mild, coconut flavor. The sweet potatoes came out much like a good ~ albeit grain-free ~ porridge.

To make it a more protein-rich, sustainable breakfast, I decided to blend up the package of silken tofu we also had on hand with a mix of peanut butter, and PB2 Peanut Powder. Adding a little lecithin made for a deliciously simple and satisfying creamy topping for the Sweet Potato Porridge. 

Tofu is like a blank slate. It's rather flavorless on its own. Since peanut butter (or almond butter or tahini) tastes so good on sweet potatoes (and winter squash), it seemed the perfect addition to make a minimal fuss, creamy and pea-nutty topping. 

Hence, Sweet Potato Peanut Porridge with Creamy Peanutty Tofu Topping graced our breakfast table one fall morning.

Sweet Potato Peanut Porridge with Creamy Peanutty Tofu Topping
Equipment & Ingredients 

There’s only a handful of ingredients required for preparing this Sweet Potato Peanut Porridge With Creamy Peanutty Tofu Topping. 

Equipment for Making the Sweet Potato Porridge & Creamy Peanutty Tofu Topping:

To make the Sweet Potato Porridge, it helps to have a simple hand-held potato masher.  For the  Peanutty Tofu Topping, you will need a food processor or blender.

Sweet Potatoes:

You will need 3-4 good sized sweet potatoes for 2-4 servings (the amount I used for Don and I.) I really like either Asian or white sweet potatoes, (or perhaps purple sweet potatoes) as they are super dense and sweet, and less watery. They really make this taste more like a porridge as a result. I actually used a couple Asian sweet potatoes, and one or two garnets. Blending a couple varieties creates a nice color and texture contrast.

Using previously baked (or steamed) sweet potatoes, as outlined in my Meal Prep post, helps this Breakfast Sweet Potato Peanut Porridge come together quickly.  However, I have instructions on how to prepare from raw sweet potatoes.

Alternatively, a dense winter squash, like kabocha or buttercup, would be quite good too!

Milk:

Milk of choice - I recommend unsweetened vanilla or plain soy milk or coconut milk, but choose your favorite.

Creamy Peanutty Topping:

The base of the Creamy Peanutty Tofu Topping is tofu, peanut butter, and PB2 Sugar & Salt-Free Peanut Butter Powder. 

For this recipe, you will need:

• 1 package of silken or soft tofu
• Around 2 tablespoons each of peanut butter, peanut powder, and lecithin granules. 
• A little sweetener, like maple syrup, maple sugar, brown rice syrup or barley malt 
• Earthy and warming spices, such as vanilla extract, and/or a little cinnamon, nutmeg, cardamom, allspice, dried ginger, and/or a pinch of clove ~ or pumpkin pie spice! I used dried ginger in this recipe.

For lecithin, we use Fearn Natural Foods Lecithin Granules, which according to their website is non-GMO (it's not written on their label which has been the same label used for many years.)  It's a company that has been producing lecithin for decades.

Soy lecithin granules are an excellent source of choline and vitamin E, with many health benefits, including for the skin, brain, gall bladder and heart! Plus, because of its fat content, it helps the Peanut Tofu Topping get nice and creamy.

Extras:

• If you wanted to boost the protein content even more, or if you don't have any PB2 or other peanut powder on hand, you could try using a little protein powder, like a vanilla pea protein. 
• Top Sweet Potatoes with hemp or sesame seeds, chopped walnuts, or shredded coconut, or topping of choice. 
• For a nutritious compliment to the Sweet Potato Porridge With Peanutty Tofu Topping, serve with steamed or QB Broccoli or greens, or a spoonful of cultured / fermented vegetables.

Sweet Potato Peanut Porridge with Creamy
Peanutty Tofu Topping Recipe

Ingredients

• 1 package soft or silken tofu (usually about 14 oz.)
• 3-4 sweet potatoes ~ Asian, white, purple, or garnet, or a mix of varieties ~ baked or steamed (or raw, see instructions)  
• 1/2-1 cup vanilla or plain soy or coconut milk, or milk of choice
• 1 tsp. cinnamon, 1-2 pinches of cardamom and/or nutmeg, or 1/2 tsp. allspice 
• Pinch of black pepper
• 2 Tbsp. natural, unsalted peanut butter
• 2 Tbsp. PB2 Peanut Powder
• 2 Tbsp. Fearn soy lecithin granules
• 1-2 tsp. maple syrup or sweetener of choice ~ maple sugar, brown rice syrup, xylitol, barley malt, etc.
• About 1/4 tsp. dried ginger, or about 1/2 tsp. fresh ginger, minced (or grate and squeeze about a 1 -2 inch piece of ginger juice)
• 1 tsp. vanilla extract
• Optional Toppings: Hemp seeds, unsweetened coconut flakes (which can be lightly toasted), or chopped walnuts, hazelnuts or pecans

Simple Roasted Sweet Potato & Root Vegetable Medley

Directions

• Place entire contents of tofu (including any liquid) into a medium sized pot and simmer on medium to medium-low for about 5 -7 minutes, or until warm. If the tofu is in a carton, add a little water to the pot first ~ just enough to prevent sticking.
• Carefully remove tofu with a big spoon, and place in a heat proof blender or food processor.
• While tofu heats up, cut / scoop out steamed or baked sweet potatoes into chunks, and place in pot once tofu has been removed. Add enough milk to cover the bottom of the pot, and to prevent sticking. Cover, and simmer on medium heat, checking after about 5 minutes. Add a little more milk if needed.  (NOTE:  If cooking sweet potatoes from raw, add enough nondairy milk and water to just barely cover by half.  Cook covered until sweet potatoes are tender.  The goal is to cook the sweet potatoes in just enough liquid to make a porridge consistency.)
• Add cinnamon and nutmeg, and/or a little cardamom, allspice, and/or a pinch of black pepper and salt if desired to sweet potatoes while cooking.  
• Once the sweet potatoes have heated through, use a potato masher, and mash them up a bit.  If there's too much liquid in the pot, let simmer uncovered on medium-low heat until some of the liquid is more absorbed.
• Add tofu, peanut butter, PB2 peanut powder, lecithin, maple syrup or other sweetener, vanilla and dried ginger to the blender or food processor.  Blend until creamy and smooth. Taste, and adjust if needed with either more sweetener, PB2, or ginger ~ or add more cinnamon, nutmeg, clove, allspice or pumpkin pie spice as desired.
• Divide sweet potatoes into serving bowls. Top with Peanut Tofu Topping. Garnish with hemp seeds, or as desired. Serve as is, or with steamed or QB Broccoli or greens.
  
  

Rolled Barley & Oat Porridge w/ QB Kale

Home grown sweet potatoes

More ways to enjoy potatoes ~ steamed, baked, and roasted!

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Recipes>>> Sweet Potato Peanut Porridge with Creamy Peanutty Tofu Topping

>>>Plant-Based Meal Prep / Batch Cooking Steps, Tips++

>>>Simple Healthy Potato Recipes    >>>Return to HOME Page

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