INGREDIENTS

1. 1 small sweet potato, cut into 1/2-inch cubes
2. 1 tablespoon extra virgin olive  oil
3. 1/2 small yellow onion, chopped
4. 1 14-ounce package extra firm tofu, drained and crumbled
5. 1/4 teaspoon garlic powder
6. 1 teaspoon ground cumin
7. 1/2 teaspoon salt
8. 1/4 teaspoon turmeric
9. 2 cups baby kale
10. Salt and pepper to taste

DIRECTIONS

1. Place the sweet potato cubes in a large skillet, and cover with water. Bring to a boil, then reduce the heat to medium and simmer three minutes. Pour out all the water.
2. Add the olive oil and onions. Sauté on medium-high heat for seven minutes. Add the crumbled tofu, garlic powder, cumin, salt, and turmeric. Cook for five or so minutes on medium heat, stirring frequently.
3. Add the kale, top the skillet with a lid, lower the heat to simmer, and allow to steam for a few minutes or until the kale is tender.
4. Makes two large servings....(302 cal per serving) Enjoy!!!!

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