Roots, Tofu and Kale

• 2 large sweet potatoes, skinned
• 2 large parsnips, skinned
• 4 fingerling potatoes
• 4 garlic cloves
• 12 teaspoon ground allspice
• ground pepper
• olive oil
• 14 teaspoon sesame oil, hot
• 12-1 bunch kale, diced
• 4 mushrooms, sliced
• 4 teaspoons Dijon mustard
• 8 ounces tofu, firm, drained
• 2 teaspoons miso
• 4 tablespoons teriyaki sauce
• hot pepper sauce (optional)

1. Your option to skin the potatoes or not.
2. Cut into chunks, making the quicker cooking vegetbles in large chunks and the others in small bite size chunks.
3. Simmer in water until you can cut the larger chunks with a spoon without effort, but still au dente.
4. Using a slotted spoon, fish out the veggies, and use the spoon to test them, and to cut those that are larger into bite size pieces.
5. Fish out the garlic, and smash the cloves with the slotted spoon.
6. Add all these ingredients together.
7. Gently toss with the allspice and the ground pepper, set aside.
8. In a large skillet, heat olive oil at medium.
9. Add the kale, mushrooms, miso, half the gyoza sauce, and hot pepper sauce if you like.
10. Stir periodically.
11. Meanwhile mix the tofu with the mustard and the rest of the goyuzu.
12. The kale will take about 10-12 minutes to cook; atfter about 8-10 minutes of this, add the tofu and its seasonings.
13. Stir.
14. When done, fold over the root vegetables, and gently toss.
15. Serve immediately, or if you are bringing this into work for lunch as I will, nuke for a couple minutes and enjoy.

sweet potatoes, parsnips, potatoes, garlic, ground allspice, ground pepper, olive oil, sesame oil, kale, mushrooms, mustard, miso, teriyaki sauce, pepper sauce

Taken from www.food.com/recipe/roots-tofu-and-kale-366906 (may not work)