Roasted Sweet Potato and Kale Tofu Scramble

Roasted Sweet Potato and Kale Tofu Scramble

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Sign in to add this video to a playlist. Sign in to report inappropriate content. Sign in to make your opinion count. Sign in to make your opinion count. Rating is available when the video has been rented. This feature is not available right now. Published on Mar 25, 2016Roasted Sweet Potato and Kale Tofu ScrambleThe Okinawans of Japan are the longest living group of persons on the planet. Set the Oven to 500F2. Dice the Sweet Potatoes (1/2in by ½ in)3. Add 4 Tsp Canola Oil, 1 Tsp Chipotle Powder, 1 Tsp Paprika, ad ½ Tsp Cayenne to the Sweet Potatoes and stir thoroughly4. Place the Sweet Potatoes in the oven for 10 min on a baking sheet5. Place the sliced Onion in a stock pot with a little bit of oil over medium/medium high heat for 5 min or until slightly translucent6. Add your Sherry or Red Wine Vinegar to Deglaze and Flavor!7. Next add your Kale and Garlic and stir frequently8. While the Kale is cooking, break apart your firm, well drained tofu, and season with salt and the Turmeric.9. Once the Kale has softened and has little resistance to the add your Tofu, mix, and shut off the heat10. After 10 min in the oven, take your Sweet Potatoes out, mix thoroughly and place back in the oven for 10-15min (15min will provide Crispier Sweet Potatoes)11. Once Your Sweet Potatoes are finished, mix in a large Big Blue Bowl with the Kale, Tofu Mixture12. Serve and Enjoy!Enjoy x2!

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