QUICK AND EASY DINNER: Roasted Veggies and Tofu

I needed a fast dinner and had an odd assortment of veggies in my refrigerator. A few potatoes, a big sweet potato, an eggplant and friend had give me from her garden, and a few cups of chopped kale. And I had a package of Trader Joe's Organic Baked Teriyaki Tofu that was just about at expiration date. First I was going to make a stew but then decided I was in the mood for a veggie roast. Of course, everything had different cooking times so this is what I did, and it came out quite delicious. I think an onion, cut into 1-inch pieces, would be good added with the sweet potatoes--I just didn't have one.

Roasted Veggies and Tofu

4 medium yukon gold potatoes, scrubbed and cut into 1-inch cubes
1 large sweet potato, scrubed and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 7-ounce package Teriyaki Tofu, cut into 1-inch cubes
3-4 cups chopped dinosaur kale
Olive oil
Seasoning herb/spice mix
sea salt

Preheat oven to 450 degrees F. In a large bowl, toss yukon gold potatoes with enough olive oil to coat them. Place on large baking sheet. Sprinkle with herb/spice seasoning mix and sea salt. Place in oven. Bake 5 minutes. Meanwhile in the same bowl, toss sweet potatoes with olive oil, sea salt and seasoning mix. Add to potatoes and bake 10 minutes. Toss eggplant with oil, seasoning mix, and salt. Remove baking sheet from oven. Turn potatoes. Add eggplant and tofu to potatoes to baking sheet. Bake 5 to 10 minutes, or until eggplant is just about tender. Stir in kale and cooking a few more minutes to wilt kale.

Serves 6