Blackened &Broiled &Sauteed

Is 24 hours enough for you?  Even though I make my own schedule now I still feel like I need a good 4-5 more hours in the day to really get everything in without feeling rushed and crazy.  Some days just seem to flow and some just seem to never work out.  This is a quick weeknight dinner to whip up when you a- have no idea what to make and b- can't be bothered with a million dishes to clean up afterward.  Uh, isn't that every day?  

For the tofu, I like to make the rub early in the day and press the tofu while I go off about my business.  Then, come home and rub it down and let it sit while you get going on your chopping and sautéing.  

Broiled Blackened Tofu w/Bean&Green&Sweet Saute

1 recipe broiled blackened tofu, a la Isa Chandra

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 medium jalapeno, cored (seeded if you don't like spicy) and minced

1 medium sweet potato, peeled and chopped into 1/2" pieces

2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon hot paprika (or a pinch of cayenne)

1 bag chopped organic kale (i use this to save time, feel free to strip &chop &wash a fresh bunch)

1/2 cup stock

1 can black/pinto/white beans whatever ya got, rinsed and drained

salt + lots of fresh black pepper

1. Saute onions in olive oil over medium high in cast iron skillet until translucent about five minutes.  Add in garlic and jalapeno and saute additional 2-3 minutes.  

2. Add in potatoes and toss in with oil to coat.  Saute until barely fork tender about 10 minutes.  Add in spices, salt a good amount and toss to coat.

3. Add in kale, toss and adjust salt if needed.  Dump in the stock and stir.  This should help finish cooking the potatoes as well as soften the kale stems, if any.  Cook until evaporated mostly, add in beans.  

This was a pretty good result of something I often do; look through my fridge and pantry and figure out how things can mesh.  Kale and sweet potatoes is a pretty rocking' combination, whether you take it southwest american or southeast asian (coconut + lime + chili hello!).  You definitely don't need the beans, there's plenty of protein to go around on this plate.  As for the tofu, feel free to sub grilled chicken or tempeh or just lose it entirely and use dem' beans!