Sweet Potato and Tofu

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.

Tofu originated in China in approximately 960 AD. It is made through a process of curding soymilk. Today it is the most widely used soy food in the world. In Asia, it is as important as meat, cheese, and milk are to us here in the West.