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Curried Sweet Potatoes and Tofu

Curried Sweet Potatoes and Tofu
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Curried Sweet Potatoes and Tofu
Votes: 0
Rating: 0
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Print Recipe
Ingredients
  • 2-3 medium sweet potatoes
  • 1 Tbsp olive oil
  • 14-16 oz. tub extra firm tofu well blotted and diced
  • 14-16 oz. tomatoes diced
  • 2 tsp curry powder
  • 1 tsp cumin
  • 4 oz kale or arugula or spinach
  • coarse salt and freshly ground black pepper to taste
  • Sriracha sauce or dried hot red pepper flakes, to taste
  • 1/4-1/2 cup cilantro parsley, chopped (optional)
Servings:
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Instructions
  1. Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large cubes.
  2. Heat the oil in a steep sided skillet or stir-fry pan and add the tofu dice. Cook over medium-high heat until golden on most sides.
  3. Add the cooked and diced sweet potatoes, tomatoes, and curry powder and cumin. Stir in 1/2 cup water. Bring the mixture to a simmer, then cover and cook over medium-low heat for 10 minutes.
  4. Add the arugula or spinach, cover, and cook briefly, just until slightly wilted. Taste and season with more curry if desired. Season with salt and pepper, and add a little heat with sriracha or hot red pepper flakes.
  5. Sprinkle with cilantro and serve straight from the pan.
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