I had the luxury of going back to the Portage Bay Cafe over the weekend.  Two times in a week!  As tempting as it was the order the same dish as my first visit (it was delicious), I forced myself to try something new.  I don’t recall the exact menu name but it involved tofu scramble, leafy greens and veggies.

Tonight, after an afternoon of baking and spoon licking, I was in the mood for something savory, warm, and healthy. I pulled out all the root veggies I could find, chopped up some green peppers, chard, and used what I could find in our friend’s pantry (we’re house/dog sitting again).  The result totally hit the spot and helped me recover from my sugar gut.

Ingredients:

• olive oil
• 3 cloves garlic, minced
• 1/2 butternut squash, peeled and cubed
• handful of fingerling potatoes, halved
• 2 baby potatoes, cubed
• 1 small sweet potato, cubed
• 1 green bell pepper cut into chunks
• 1/3 cup sun dried tomatoes in oil
• 1 bunch swiss chard
• 1/2 cup of tofu crumbled
• dash or two of paprika
• salt and pepper to taste

Directions:

• Heat olive oil in skillet on med-high heat
• toss in garlic and stir
• put butternut and potatoes in skilled and stir every few minutes until all veggies can be poked with a fork
• add in paprika, salt, and pepper
• reduce heat to medium
• add in tofu and bell peppers, saute for 1 minute
• toss in sun dried tomatoes and stir
• reduce heat to low and toss in swiss chard
• remove from heat and serve immediately.
• Enjoy!

Happy Eating!