tofu and swiss chard scramble

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!

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