Once you have your sweet potatoes ready, this delicious curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment!
Serves: 4 or more
- 2 large or 3 medium sweet potatoes
- 1 tablespoon safflower or olive oil
- 14- to 16-ounce tub extra-firm tofu, well blotted and diced
- 15- to 16-ounce can diced tomatoes (try fire-roasted)
- 2 teaspoons good-quality curry powder, or more, to taste
- 1 teaspoon ground cumin
- 4 ounces baby arugula, baby kale, or baby spinach
- Salt and freshly ground pepper, to taste
- Sriracha sauce or dried hot red pepper flakes, to taste
- 1/4 to 1/2 cup minced fresh cilantro or parsley, optional
Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice (do this ahead of time to ensure that you’re meal will be on the table in minutes!).
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.
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.
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.
Sprinkle with cilantro and serve straight from the pan.
Per serving: 272.7 calories; 10.9g fat; 246.8mg sodium; 575.6mg potassium; 31g carbs; 4.8g fiber; 3.7g sugar; 14.8g protein