Ingredients
- 1 small sweet potato, cubed
- 8 oz firm or extra firm tofu
- 2 TBSP nutritional yeast
- 1/2 tsp kala namak black salt, or regular salt
- 1/8 tsp turmeric
- 1/2 tsp paprika
- black pepper, to taste
- 1 C baby spinach
- 1/2 C cherry tomatoes
- 1 TBSP fresh parlsey, chopped
Method
- Heat a large cast iron skillet over medium heat and add a small amount of water. Add your sweet potatoes to the skillet and cover to steam for 5 minutes until tender.
- Move sweet potatoes to the side of the skillet and add your tofu to the skillet. Use the back of a wooden spoon to mash. Top with seasonings and begin to scramble, incorporating sweet potatoes. Scramble for 2-3 minutes, adding a little olive oil if desired.
- Add in spinach and tomatoes and scramble to heat through until spinach is wilted and tomatoes have softened.
- Serve hot garnished with fresh parsley.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
