Mushini Sweet Potato Greens with Miso Tofu
Mushini Sweet Potato Greens with Miso Tofu

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, mushini sweet potato greens with miso tofu. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mushini Sweet Potato Greens with Miso Tofu is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Mushini Sweet Potato Greens with Miso Tofu is something that I have loved my entire life.

Clean, peel & de-stem the vegetables. Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Ingredients of Mushini Sweet Potato Greens with Miso Tofu.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mushini sweet potato greens with miso tofu using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushini Sweet Potato Greens with Miso Tofu:
  1. Take 1 bunch sweet potato leaves
  2. Prepare 1 tsp shiro miso
  3. Prepare 1 tsp firm tofu, mashed
  4. Take 2 cloves garlic, grated
  5. Take to taste salt & pepper
  6. Take 1 tsp oil

Heat the oil in a steep sided skillet or stir-fry pan and add the tofu dice. Cook over medium-high heat until golden on most sides. Add the cooked and diced sweet potatoes, tomatoes, and curry powder and cumin. Combine butter, miso, pepper and salt in a large bowl.

Steps to make Mushini Sweet Potato Greens with Miso Tofu:
  1. Clean, peel & de-stem the vegetables.
  2. Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper.
  3. 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.
  4. Extra sauce can be stored in fridge. Goes well with any greens.

Add the cooked and diced sweet potatoes, tomatoes, and curry powder and cumin. Combine butter, miso, pepper and salt in a large bowl. Add sweet potato slices and toss to coat. Arrange them in a single layer on the baking sheet; scrape any remaining butter-miso mixture over them. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils.

So that is going to wrap this up with this special food mushini sweet potato greens with miso tofu recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!