This is as luscious-tasting as it is nourishing.

　　

Ingredients

4 to 6 servings

　　2 large or 3 medium sweet potatoes

　　1 pound firm tofu, well drained and diced

　　One 14- to 16-ounce can low-sodium stewed tomatoes, chopped, with liquid

　　1 to 2 teaspoons good-quality curry powder, or to taste

　　4 ounces arugula or baby spinach, well rinsed

　　Salt to taste

　　

Step 1

Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice.

　　

Step 2

Combine the tofu, tomatoes, and 1 teaspoon of the curry powder in a stir-fry pan or wide skillet. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.

　　

Step 3

Add the diced sweet potato and continue to cook for another 5 minutes.

　　

Step 4

Add the arugula, cover, and cook very briefly, just until it wilts slightly. Taste and season with more curry if desired. Season with salt and serve.

　　

Menu

Step 5

Tofu and Sweet Potato Curry (this page)

　　

Step 6

Cucumbers and Tomatoes in Yogurt (page 39)

　　

Step 7

Fruited Couscous (page 106)

　　

nutrition information

Step 8

Calories: 159

　　

Step 9

Total Fat: 4g

　　

Step 10

Protein: 8g

　　

Step 11

Carbohydrate: 22g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 21mg

　　The Vegetarian 5-Ingredient Gourmet