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Before you jump to Mushini Sweet Potato Greens with Miso Tofu recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to mushini sweet potato greens with miso tofu recipe. To make mushini sweet potato greens with miso tofu you need 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Mushini Sweet Potato Greens with Miso Tofu:
- Provide 1 bunch sweet potato leaves
- You need 1 tsp shiro miso
- Use 1 tsp firm tofu, mashed
- Use 2 cloves garlic, grated
- Use to taste salt & pepper
- Take 1 tsp oil
Steps to make Mushini Sweet Potato Greens with Miso Tofu:
- Clean, peel & de-stem the vegetables.
- Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper.
- Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice.
- Extra sauce can be stored in fridge. Goes well with any greens.
Maybe you just randomly found this recipe on the inter webs… or maybe you've been following Sweet VegTable since day one? Either way: I am passionate about making you the dinnertime hero! This addictive three-ingredient sauce is amazing with sweet potatoes, but goes great with everything from meat to grains to greens. Unfortunately the sauce was so salty I couldn't stand it! The salty miso flavour was way too overpowering.
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