Sweet Potato and Cabbage Scramble for One

This quick stir-fry takes advantage of things you probably have in your refrigerator right now. It’s earthy, it’s filling, it’s quick, and it’s oh, so yummy!

½ large sweet potato, cut into ½-inch cubes

Slosh of olive oil

¼ cup large dice green cabbage

2 slices yellow onion, diced

2 mushrooms, halved and sliced thinly

1 clove garlic, diced small

1 teaspoon dried rosemary

Slosh tamari or soy sauce

1 teaspoon nutritional yeast

Freshly ground black pepper to taste

¼ cup cubed baked tofu

1. Stir-fry the sweet potato in the oil for about 5 minutes, until it starts to soften.
2. Add in the cabbage and continue stir-frying for another 5 minutes until the cabbage is a bit wilted and the sweet potato is nearly soft.
3. Add in the onion and mushrooms, and keep right on stir-frying until the onions are a bit transparent.
4. Now, toss in the garlic, rosemary, soy sauce, nutritional yeast, and pepper and keep right on stir-frying until the garlic disappears a bit.
5. Add in the tofu, and fry until the tofu is warmed through.

 Serve over toast for breakfast, on its own for lunch, or over rice for dinner.