Tofu With Sweet Potato and Kale

Not the same old tofu and veg—smoked paprika gives this serious kick.

Apple cider vinegar may help regulate blood sugar levels.

This recipe is part of The 7-Day Belly Shrinker meal plan. Click here for more belly shrinking recipes you'll love!

Total Time:
Level: Easy
Yield: 1 serving


  • 4 oz. extra-firm tofu, drained, patted dry, and cut into 1-inch cubes (1 cup)
  • 3/4 c. cup peeled and cubed sweet potato
  • 1 tbsp. olive oil
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. coarse salt
  • 1 1/2 tsp. cider vinegar
  • 2 packed cups baby kale
  • 1 tbsp. pumpkin seeds


  1. Toss tofu with sweet potato, 1 teaspoon oil, 1/4 teaspoon smoked paprika, and 1/8 teaspoon salt.
  2. Heat remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Cook tofu mixture, stirring, until tofu is golden brown and potato is tender, about 4 minutes. Toss in a bowl with 1 teaspoon vinegar.
  3. Add kale to skillet with remaining 1/8 tsp salt, and cook, stirring constantly, until just wilted, about 30 seconds. Toss with remaining 1/2 teaspoon vinegar and 1/8 teaspoon smoked paprika.
  4. Serve tofu mixture over greens. Sprinkle with pumpkin seeds and remaining 1/8 teaspoon smoked paprika.

This recipe originally appeared in the May 2017 issue of Dr. Oz The Good Life.

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