Roots, Tofu and Kale
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 2 large sweet potatoes, skinned
- 2 large parsnips, skinned
- 4 fingerling potatoes
- 4 garlic cloves
- 1⁄2 teaspoon ground allspice
- ground pepper
- olive oil
- 1⁄4 teaspoon sesame oil, hot
- 1⁄2 - 1 bunch kale, diced
- 4 mushrooms, sliced
- 4 teaspoons Dijon mustard
- 8 ounces tofu, firm, drained
- 2 teaspoons miso
- 4 tablespoons teriyaki sauce
- hot pepper sauce (optional)
directions
- Your option to skin the potatoes or not. Cut into chunks, making the quicker cooking vegetbles in large chunks and the others in small bite size chunks.
- Simmer in water until you can cut the larger chunks with a spoon without effort, but still au dente.
- Using a slotted spoon, fish out the veggies, and use the spoon to test them, and to cut those that are larger into bite size pieces.
- Fish out the garlic, and smash the cloves with the slotted spoon. Add all these ingredients together.
- Gently toss with the allspice and the ground pepper, set aside.
- In a large skillet, heat olive oil at medium. Add the kale, mushrooms, miso, half the gyoza sauce, and hot pepper sauce if you like. Stir periodically.
- Meanwhile mix the tofu with the mustard and the rest of the goyuzu. The kale will take about 10-12 minutes to cook; atfter about 8-10 minutes of this, add the tofu and its seasonings. Stir.
- When done, fold over the root vegetables, and gently toss. Serve immediately, or if you are bringing this into work for lunch as I will, nuke for a couple minutes and enjoy.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.