The textures of these two foods work well together, and the drizzle of maple syrup gives the dish a special touch.
Makes 4 servings.
2 large sweet potatoes, peeled and cut into cubes
1 lb firm tofu, rinsed and cut into cubes
1/2 cup chicken or vegetable broth
1/2 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1/4 or 1/2 cup natural maple syrup, to taste
Non-stick cooking spray
1. Spray the inside of the slow cooker liberally with non-stick spray. Put in the sweet potato and tofu cubes and mix together. Add the broth and the herbs, and stir to combine.
2. Cook on Low 4 to 5 hours or on High 2 to 3 hours, until potatoes and tofu are cooked through. Before serving, drizzle maple syrup over the mix. Serve hot.