Roots, Tofu And Kale

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 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.
• 2 simmer in water until you can cut the larger chunks with a spoon without effort, but still au dente.
• 3 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.
• 4 fish out the garlic, and smash the cloves with the slotted spoon. add all these ingredients together.
• 5 gently toss with the allspice and the ground pepper, set aside.
• 6 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.
• 7 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.
• 8 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.