- 2 large or 3 medium sweet potatoes
- 1 pound firm tofu, well drained and diced
- One 14- to 16-ounce can low-sodium stewed tomatoes, chopped, with liquid
- 1 to 2 teaspoons good-quality curry powder, or to taste
- 4 ounces arugula or baby spinach, well rinsed
- Salt to taste
- Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice.
- Combine the tofu, tomatoes, and 1 teaspoon of the curry powder in a stir-fry pan or wide skillet. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
- Add the diced sweet potato and continue to cook for another 5 minutes.
- Add the arugula, cover, and cook very briefly, just until it wilts slightly. Taste and season with more curry if desired. Season with salt and serve.