Tofu Taco Stuffed Sweet Potatoes

0 Preheat oven to 450.
1 Lightly spray the sweet potatoes with olive oil (if using), then generously season all sides with salt and pepper. Place cut side down on a baking sheet and transfer to the oven. Bake for about 25 minutes, until fork-tender.
2 Heat a large skillet over medium heat and add a splash of water or cooking oil to coat. Add in the crumbled tofu and sprinkle with starch. Cook, stirring occasionally, for about 10 minutes until golden.
3 Sprinkle with the spices and add the tomato paste, water, coconut aminos, maple syrup, and bouillon, and stir until it thickens. Season with salt and pepper.
4 While the sweet potatoes and tofu are cooking, prepare the salsa by adding all ingredients to a bowl and gently stirring to combine - this should be loose and chunky, not mashed like a guac.
5 Combine the yogurt, lime juice, and a little water to thin.
6 Plate the sweet potatoes, top with taco "meat", salsa, and drizzle with yogurt sauce.