Curried Sweet Potatoes & Tofu
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients
  • 2 tbsp canola oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and diced
  • ½ cup NatureBox Taj Mahal Snack Mix (www.naturebox.com)
  • 2 tbsp curry powder
  • ¼ tsp ginger powder
  • 1 cup light coconut milk
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ½ package (7 oz) extra-firm tofu, drained and cubed
  • Fresh cilantro for garnish
Instructions
  1. Heat 1 tbsp canola oil in a large skillet over medium heat.
  2. Add sweet potatoes, onion and garlic and simmer for 7 minutes, until onions are translucent.
  3. Add the curry powder, ginger, pepper and coconut milk.
  4. Stir well and simmer for 15 minutes.
  5. In the meantime, heat 1 tbsp oil in a separate skillet over medium heat.
  6. Add tofu and sprinkle salt on top. Stir occasionally while cooking for 4 minutes.
  7. Remove from heat and set aside.
  8. After the curry is done simmering (after about 15 minutes), potatoes should be tender.
  9. Once done, add the tofu and Taj Mahal Snack Mix and stir well.
  10. Serve immediately over jasmine rice and sprinkle freshly chopped cilantro over the top for garnish.
Serves 2
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/curried-sweet-potatoes-tofu/