Step 1

Prepare the sweet potatoes: Preheat oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line a baking tray with parchment paper, and paint the sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until cooked through.

Step 2

Prepare the tofu: Drain the tofu and rinse well. Wrap in a tea towel and press the tofu by placing a few heavy books on top. Use your backsplash to secure the books in place. Press the tofu for 10 minutes. Unwrap and cut into bite-sized cubes.

Step 3

In a mixing bowl combine the tofu cubes, olive oil, corn starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking sheet with parchment and transfer the tofu onto the sheet, spread it out so there aren't any clumps. Bake in the oven, along with the sweet potatoes, for 20-25 minutes, or until golden and crispy. (To check for doneness: insert a skewer into the center, it should move through the potato easily with little resistance).

Step 4

Prepare the spinach: Add the olive oil to a large skillet and bring to medium-high heat. Toss in the spinach with garlic and pan-fry until the spinach is wilted, about 3 to 5 minutes.

Step 5

Prepare the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, sea salt and water.

Step 6

Slice open the sweet potatoes and stuff with the garlicky spinach, top with the crispy tofu and drizzle with the citrus tahini dressing.