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Baked Tofu & Sweet Potatoes with Curried Hum-Nooch Sauce!

Posted Sep 05 2012 1:46pm

Hello, lovers! It’s Wednesday – and that means there is only two more days left until I see my best blend,  Cait ! I will be heading up to Glastonbury, CT for the upcoming weekend and I cannot wait to squeeze in some quality girl time with her, starting on Friday. We’ve got a pretty epic weekend planned!

Workout

This morning, I was going to complete my chest/abs routine but, when I woke up, I didn’t feel like it. So, I switched gears and decided to do the Bikini Sculpt  workout from the Tone It Up Beach Babe DVD . It had been quite awhile since I’d done that one. Hello, gloriously sore bod pod!

Snack

Mid-morning, I broke from working and grabbed a snack. A new favorite combination of mine is Attune Foods Buckwheat & Hemp cereal with raw mixed nuts. It’s delicious and incredibly nutrient dense, so I’m energized for quite some time – until my tummy decides it’s ready for food again. ;-)

Proof? Protein, fiber, fat, iron, magnesium, omega-3 fatty acids. The list goes on and on! I continued to work through the morning in a rather giddy state. Things are getting started for #jadorelavie!

It’s going to be a long process but I am so excited and so ready for this adventure. Let the hard work begin!  I’ll keep you guys updated every step of the way. Keep sending in your #jadorelavie moments. Without you, this can’t happen! Email picture of yourself having a #jadorelavie moment of pure bliss and happiness (it can be anywhere and with anyone!) to heather[at]fortheloveofkale{dot}com.

Lunch

Ohhh, my friends. Today’s lunch was nothing short of memorable. I was so inspired by Matty and I’s dinner at Rasoi on Monday and was determined to create a sauce reminiscent of the one in my Vegetable Poriyal dish. It is safe to say that I owned this task. Let’s just cut to the chase, here, shall we?

 

Baked Tofu & Sweet Potatoes with Curried Hum-Nooch Sauce!

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients (Serves 1)

Instructions

Part 1

  • Preheat oven to 450 degrees.
  • Wrap block of organic, extra-firm tofu in 4-5 paper towels.
  • Place tofu on a plate and put another plate directly on top of the tofu, creating a tofu sandwich with the plates).
  • Place a heavy book on the top plate and allow the tofu to drain for 30 minutes.
  • Meanwhile, dice a sweet potato and place it on a rack sprayed with organic non-stick cooking spray.
  • When tofu is done draining, remove paper towels, dice it into small squares, and place it on a cooking sheet sprayed with organic non-stick cooking spray.
  • Place both racks (tofu on top, sweet potatoes underneath) in the oven and bake for 40 minutes.

Part 2

  • While tofu and sweet potatoes are baking, turn a burner onto medium heat.
  • Combine all ingredients into a medium-sized sauce pan (use 2 Tbsp. unsweetened almond milk for a thicker sauce and 3 Tbsp. for a slightly thinner sauce).
  • Stir all ingredients together until well blended and allow it to simmer for 2 minutes.
  • Turn burner to low heat, stirring sauce occasionally.
  • When tofu and sweet potatoes are done, add 3/4 cup tofu, 2/3 cup sweet potatoes, and two large handfuls of kale to the sauce pan.
  • Stir to combine. Allow flavors to blend for 5 minutes or so, stirring occasionally.
  • Serve garnished with shredded coconut and devour!

NOTE: You can also serve the baked tofu and sweet potatoes over raw, massaged kale (as seen in my pictures) if you prefer. Pack up the leftover baked tofu and sweet potatoes for a later meal! 

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Hello, heaven in my mouth.

In terms of time, this is definitely the most labor-intensive of all my recipes. That being said, it is still super easy and well-worth all of your efforts in the kitchen! I can see this sauce mixing in fabulously with quinoa too. The possibilities are pretty endless!

Sooo whatcha waitin’ for?! Get cooking!

Stay lovely,
Heather 

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