This spicy tofu dish is completely plant-based — not to mention gluten-free as well. When buying tofu, it's important to buy organic so it's not made with genetically modified soy. I used harissa from Trader Joes, but I also have a recipe on my own that's really easy if you don't have any harissa jars on hand.

Ingredients (serves 1)

1/2 large sweet potato

1 cup kale

1 tablespoon sesame oil

1 1/2 tablespoons harissa (either pre-made or use my recipe here)

4 ounces organic firm tofu

Sprig of parsley

1. Cut off both ends of sweet potato, and slice in half. Spiralize using a small noodle blade.

2. Heat up sesame oil in a large pan on medium low heat. Add sweet potato noodles along with kale, and cook for about 5 minutes until kale is wilted and sweet potato noodles begin to soften. Toss both vegetables occasionally to make sure they cook evenly. Cover when cooking if necessary.

3. When sweet potato noodles and kale are ready, transfer to a plate, with kale on top of noodles.

4. Add harissa to a small/medium bowl. Slice tofu into 1/2 inch slices, and dip each side into the harissa so it's evenly coated. Add tofu to the same pan, and cook on medium heat on each side for about 1-2 minutes until tofu begins to get brown and crisp on the outside.

5. Add tofu to plate and top with any extra harissa. Top with parsley and serve warm.