Dinner tonight, I made a fresh garden salad with roasted sweet potatoes, crispy panko tofu and caramelized onions. I love warm salads, because you can make them into a substantial main course while keeping the meal light and healthy. With the extra potatoes and onions, you could make a mean egg hash the following morning! Check it out:
Roasted Sweet Potatoes
1 small bag peeled sweet potatoes, chopped into
bite sized pieces
Salt, pepper, dried thyme, basil, garlic and onion powder
Preheat oven to 450 degrees. Toss potatoes with spices and olive oil. Arrange on a baking sheet and cook about 25-30 minutes and browned.
Crispy Panko Tofu
1 package firm tofu, cut into bite sized pieces
1-2 cups panko bread crumbs
Salt, garlic and onion powder
Toss cut tofu in panko and spices until well coated. Add thin layer of olive oil into skillet over high heat. Cook on both sides of tofu until crispy.