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.
- 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
- 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.