Chipotle Tofu And Sweet Potato Skillet

Chipotle Tofu And Sweet Potato Skillet

Prep Time 55 mins

Total Time 1 hr 50 mins

Meal Type Lunch,Dinner

Servings: 4

Ingredients

2 sweet potatoes
1 1/2 Tbs olive oil
1/2 jalapeño, seeds removed and chopped
1/2 cup corn kernels, frozen
1 clove garlic
1 (14 oz.) block tofu, firm, drained
6 oz spinach
2 Tbs nutritional yeast
1/3 cup salsa
2 Tbs chipotle chilis in adobo sauce, puréed
1/8 tsp salt
1/8 tsp pepper

Directions

Prep

Preheat the oven to 350° F.
Chop jalapeño and red onion, and mince garlic.
Drain tofu.
Chop sweet potatoes into ⅓” pieces and spread into single layer on baking sheet. Drizzle with ½ tablespoon olive oil and toss to coat. Sprinkle with salt and ground black pepper. Bake for 45-55 minutes or until potatoes are slightly browned and fork tender. Set aside.

Make

In a skillet, add the olive oil and heat for 1 minute over medium-high heat. Add the jalapeño, red onion, and corn. Sauté for 3-5 minutes until onion is softened.
Add the garlic and sauté for 1 minute.
Crumble the tofu into the pan and stir. Cook for 2 minutes.
Add the spinach and sauté, stirring occasionally until wilted.
Stir in the nutritional yeast, salsa, pureed chipotle, salt, and pepper. Stir well and cook until moisture from salsa and tofu is cooked off, about 5-7 minutes.
Stir in the roasted potatoes and cook another 3-4 minutes. Add more salt and pepper to taste.
To serve, sprinkle with fresh chopped cilantro and a dollop of salsa.

PDF w/ Nutrition Facts

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