Roasted Root Vegetables w/Tofu & Kale

Ever since I witnessed my room mate do this with her potatoes and beets, I’ve had a constant stock of root vegetables and tofu in the fridge. This dish has it all: it’s cheap, fast, healthy and delicious! Not to mention the fact that it’s the perfect Fall food. I’m super in love.

Roasted Root Veggies w/Tofu & Kale

2 medium Russet potatoes
1 large Yam
1 small White onion, sliced
1 bunch Kale, washed and chopped
10 oz Extra firm tofu, cut into triangles
Olive oil
Balsamic Vinegar
Salt, pepper, garlic powder (or other seasonings)

– Heat oven to 350 F. Thoroughly rinse and scrub potatoes and yam in warm water. You can peel them if you like, but I prefer to keep the skin. Chop them up– making the potatoes a bit smaller than the yams, as the yams will cook faster– and put in a 6×6 square baking dish along with the sliced onion. Sprinkle with salt and pepper to taste, then drizzle generously with oil and vinegar. Stir with your hands to make sure everything is coated somewhat. There will be a pool of oil and vinegar at the bottom of the dish– don’t worry!

– Cover with aluminum foil and place in the oven for 30 minutes. Carefully remove from the oven, stir with a wooden spoon, re-cover and put back in the oven for another 30 minutes.

– Meanwhile, begin dry frying the tofu in a nonstick skillet until both sides are golden and crispy. When the root vegetables come out of the oven, give them one last stir, making sure everything is thoroughly cooked.

– Lastly, when everything is ready, reduce the heat on the tofu and add the chopped kale. Pour small amounts of water to moisten the kale, and season to your liking with salt, pepper and garlic powder. Continue to saute the kale and tofu until the water has evaporated.

And that’s it! Best part of all, the leftovers make for a great wake-up and re-heat breakfast, too!

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