Make as much, or as little, as you like, of these delicious, speedy recipes. Their versatile enough that you might want to put the radish salad and tofu in a wrap for lunch the next day, or use the tofu in another unique way. I'm thinking of creating a healthy pizza shortly, and it would be a good topping. (Although, I think I'll do something else...stay tuned...)
The cooling tofu here is paired with warming sweet potato, and the blend of flavors is nice. Radish are terrific for clear skin, but don't toss those tops. They are even higher in vitamin C, B vitamins, and are generally as terrific as other dark leafy vegetables. Plus you can think of getting a bonus when you buy radishes, you get two vegetables for one price.
Here I simply sauteed both tops and roots with garlic and a pinch of sea salt, then squeezed a little lemon over the top.
The sweet potato was also tossed with olive oil and sea salt, and roasted in a 375° oven for 30 minutes. (The pieces are small so they cook faster.)
For the tofu: simply mash in a bowl with chopped, fresh basil and splash with ume vinegar to your taste. There is something about basil that just works with tofu. Here I used the extra firm (The Whole Foods Brand.) drained and pressed for a few minutes with paper towels.
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