tofu and tempe scramble with sweet potato

Ingredients

1 medium sweet potato, diced
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
2 cloves garlic, chopped
chili powder/ flakes chili, as many or as less as you want
2 bell peppers, chopped
salt
½ block firm tofu, drained and crumbled

½ block tempe
flat bread
¼ cup shredded part-skim mozzarella
1 cup cherry tomatoes, halved
¼ of small shredded cabbage


Directions

1. Put the sweet potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.

2. Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers, tempe, and salt and cook, stirring occasionally, until the sweet potatoes and peppers are tender. Add the tofu, cabbage and 2 tablespoons water and cook until the tofu is heated through. Season with salt.
3. Warm the flat bread in toaster or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese and cherry tomatoes on top.



Inspire by:
http://www.foodnetwork.com/healthy/photos/healthy-vegetarian-recipes.page-9.html