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Mushini Sweet Potato Greens with Miso Tofu
Mushini Sweet Potato Greens with Miso Tofu

Before you jump to Mushini Sweet Potato Greens with Miso Tofu recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Most of us think that comfort foods are terrible for us and that we ought to stay away from them. Sometimes, if your comfort food is a high sugar food or another junk food, this is true. Otherwise, comfort foods may be really nourishing and good for you. A number of foods actually do improve your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Make several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to raise your mood. This is because these foods are high in magnesium, which helps to boost serotonin levels. Serotonin is the “feel good” natural substance that dictates to your brain how you feel at all times. The more serotonin in your brain, the happier you’ll feel. Not just that but nuts, specifically, are a fantastic source of protein.

So you see, you don’t need to eat junk food or foods that are not good for you to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to mushini sweet potato greens with miso tofu recipe. To cook mushini sweet potato greens with miso tofu you only need 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushini Sweet Potato Greens with Miso Tofu:
  1. Take 1 bunch sweet potato leaves
  2. Prepare 1 tsp shiro miso
  3. Provide 1 tsp firm tofu, mashed
  4. Take 2 cloves garlic, grated
  5. You need to taste salt & pepper
  6. Prepare 1 tsp oil
Instructions to make Mushini Sweet Potato Greens with Miso Tofu:
  1. Clean, peel & de-stem the vegetables.
  2. Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper.
  3. Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice.
  4. Extra sauce can be stored in fridge. Goes well with any greens.

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