Tofu Scramble with Roasted Sweet Potato and Sautéed Kale

Ingredients

• 180 g sweet potato (about 1 medium, scrubbed and cubed into 1-inch pieces)
• 0.5 tsp olive oil
• 0.25 tsp paprika (can use smoked paprika for extra flavor)
• 0.25 tsp garlic powder
• 0.125 tsp salt
• 0.125 tsp black pepper (freshly ground)
• 1 tsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat the oven

   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper for easy cleanup.
2. 2

   Season the sweet potatoes

   • Place the cubed sweet potato in a medium bowl.
   • Drizzle with olive oil.
   • Sprinkle the paprika, garlic powder, salt, and black pepper over the top.
   • Toss well until every piece is evenly coated with oil and spices.
3. 3

   Roast the sweet potatoes

   • Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan.
   • Roast for 20-25 minutes, flipping them halfway through.
   • The sweet potatoes are done when they are tender on the inside and slightly caramelized and crispy on the edges.
4. 4

   Garnish and serve

   • Remove from the oven and let them cool for a minute.
   • If using, sprinkle with fresh parsley before serving.
   • Serve immediately as a delicious side dish.

Ingredients

• 1 pcs kale (large bunch, about 225g or 8 oz, tough stems removed and leaves chopped)
• 1 tbsp olive oil (extra virgin)
• 2 pcs garlic (cloves, thinly sliced)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. 1

   Prepare the kale

   • Wash the kale leaves thoroughly under cold running water.
   • Fold each leaf in half and slice away the tough, woody stem.
   • Stack the leaves and roughly chop them into bite-sized pieces.
2. 2

   Sauté the aromatics

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the sliced garlic and red pepper flakes (if using).
   • Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to let it burn.
3. 3

   Wilt the kale

   • Add the chopped kale to the skillet. It might seem like a lot, but it will cook down.
   • Toss the kale with tongs to coat it in the garlic-infused oil.
   • Sauté for 3-5 minutes, stirring occasionally, until the kale is wilted to your liking but still has a vibrant green color.
4. 4

   Finish and serve

   • Remove the skillet from the heat.
   • Sprinkle with salt and freshly ground black pepper.
   • Squeeze the fresh lemon juice over the kale and toss one last time.
   • Serve immediately as a delicious side dish.