Curried Sweet Potatoes and Tofu
Ingredients
  • 2-3medium sweet potatoes
  • 1Tbsp olive oil
  • 14-16 oz.tub extra firm tofuwell blotted and diced
  • 14-16 oz. tomatoesdiced
  • 2tsp curry powder
  • 1tsp cumin
  • 4oz kaleor arugula or spinach
  • coarse salt and freshly ground black pepperto taste
  • Sriracha sauceor dried hot red pepper flakes, to taste
  • 1/4-1/2cup cilantroparsley, chopped (optional)
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.