Thursday, April 13, 2017

Tofu Scramble with Kale and Sweet Potato Hash

Yield: 4 servings

1 large block extra firm tofu 
3 sweet potato, sliced into rounds
1 red onion, sliced into wedges lengthwise
4 tbsp olive oil, separated
1 tsp maple syrup
1/2 tsp dried basil
salt and pepper
1/8 tsp ground turmeric
2 tbsp fresh parsley, chopped
1 large bundle kale, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top (such as a cast iron skillet) to press out excess moisture.
3. Toss sweet potatoes and red onion with 2 tablespoons of oil, maple syrup, basil, and a pinch each salt and pepper. Toss to coat. Bake about 25 to 35 minutes, stirring at least once, until sweet potatoes are fork tender and onions are brown and caramelized. Remove from oven and set aside.
4. While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. 
5. When potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of oil and tofu. Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Season with turmeric, fresh parsley, and a healthy pinch each salt and pepper. Remove from skillet and set aside.
6. Add remaining 1 tablespoon of oil to the skillet and add kale. Season with a healthy pinch each salt and pepper and toss to coat. Sauté, stirring frequently, to wilt the kale, about 3 to 4 minutes.
7. To serve, divide the kale between 4 serving plates, top with roasted sweet potatoes and onion, then tofu. For extra flavour, season with hot sauce and serve with a generous spoonful of hummus (optional).
8. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.

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