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My new favourite meal (or, the only way I like to eat sweet potatoes)

I heart potatoes. In every form. (Well except cold potato salad dressed in mayonnaise...because that's just wrong). I particularly like fries. I slice my potatoes thinly (WAY too lazy to do the fry shape...lazy with the cutting, impatient with the waiting to cook), toss with olive oil, cayenne and sea salt (or whatever herbs I have around...usually just cayenne and sea salt...), lay out on a cookie sheet and cook at 425 degrees for however long it takes. Usually takes 25 minutes.

Sometimes I'm too impatient for even that. Particularly after my last attempt, during which, being so super excited to be making them again after a number of years, I made way way too many, which meant they didn't cook properly and a bunch burned (I got impatient and tossed them into the broiler. Then did it again. aziness trumps learning from my mistakes); they were still delicious.

But yes, back to the impatience of waiting for fries to cook...I decided to try an even quicker way!!!:

1 Sweet potato, chopped into half inch cubes
2 cloves garlic (deveined. this isn't entirely necessary, but will make it more digestible. Of course, so does cooking it in general so, up to you!)
1/2 red onion (or white. or yellow. I like the red for colour in this dish)
1/3 block extra firm tofu, chopped into 1/2 inch cubes
2 leaves kale, chopped (don't dry after washing)
pinch sea salt
pinch cayenne (or to taste)

to make:
saute the garlic and onion (both chopped) in a bit of olive oil and water
once translucent, add the tofu and sweet potato.
Keep cooking at medium heat, stirring occassionally, until the outsides are crispy and the inside of the sweet potato is soft (can be determined by whether it easily spits with the spatula/a form - should be quite easy to do).
Once this is achieved, add the kale, still a bit wet from washing. The bit of water on it will help it steam more quickly. Cover the whole affair up until kale is a bit tender and a nice bright green - probably about 1-2 minutes.

Add a bit of sea salt and cayenne, toss and enjoy!!! If you'd prefer a more complete protein form (i.e. one with more nutrients than just protein and iron) go for beans! I like this dish with red kidney beans.

Bonus! the vitamin C in the sweet potato and kale help with iron absorption from the tofu/beans!


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