The textures of sweet potato and tofu complement each quite nicely and a blend of spices makes this dish a warm and filling meal. Don't leave out the parsely and hot sauce (i used tobasco) when making the quinoa because it really compliments the dish.
The recipe is from Vegandad's blog site and can be found herehttp://vegandad.blogspot.com/2008/12/tofu-and-sweet-potatoes-over-cajun.html
hmm...comparing our photos mine turned out looking quite differnt didn't it :P maybe its because I added broccoli (and didnt drown my quinoa in the sauce). I used fresh parsely and I also used fresh lemon tyme, but everything else i kept the same. He does not specify how many servings the recipe makes but i quartered it, and i think it would make about 4 big servings or 6 small.
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