Step-by-Step Guide to Prepare Ultimate Mushini Sweet Potato Greens with Miso Tofu

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The ingredients needed to make Mushini Sweet Potato Greens with Miso Tofu:

1. Take 1 bunch sweet potato leaves
2. Take 1 tsp shiro miso
3. Get 1 tsp firm tofu, mashed
4. Take 2 cloves garlic, grated
5. Make ready to taste salt & pepper
6. Get 1 tsp oil

When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful "brown bits" (shallot, ginger, miso). Heat the oil in a steep sided skillet or stir-fry pan and add the tofu dice. Cook over medium-high heat until golden on most sides. Add the cooked and diced sweet potatoes, tomatoes, and curry powder and cumin.

Instructions to make Mushini Sweet Potato Greens with Miso Tofu:

1. Clean, peel & de-stem the vegetables.
2. Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper.
3. Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice.
4. Extra sauce can be stored in fridge. Goes well with any greens.

Cook over medium-high heat until golden on most sides. Add the cooked and diced sweet potatoes, tomatoes, and curry powder and cumin. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such.

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