yam & spinach bruschetta

This is definitely a non-traditionally bruschetta!  It's packed with nutrients and flavour, and super easy to make.  I made them as my dinner one night but you could have them as a hearty appetizer.  The secret is the mixture of tofu and cheese - so even your friends who don't like tofu won't notice.

what you need:

*makes about 8 

• whole wheat baguette
• 1/2 cup diced sweet potato
• 1/2 cup diced medium or firm tofu
• 1/2 cup diced sharp white cheddar
• 1 large handful of baby spinach
• 2 cloves of garlic
• 1 tsp olive oil
• salt and pepper
• water

what to do:

1. Slice baguette on an angle, about 1/2" thick.  Set aside on a cookie sheet.  Preheat oven to 450 F.
2. Dice the sweet potato, tofu and cheddar into about the same sizes (less than 1 cm cubes)
3. In a pot, heat up oil on medium and saute garlic.  Add sweet potato and saute lightly, then add about 1/4 cup water and cover to allow sweet potato to cook to fork tender (10-15 minutes).
4. Add tofu and stir gently, cook for about 3 minutes.  Add a little bit of salt and pepper.
5. Add spinach and turn off heat.  Set mixture aside and drain any excess liquid.
6. Pile each of the baguette slices with a generous amount of the mixture, and then place 3-4 cubes of cheese onto each slice (try to sneak them into grooves/cracks near the bread).  
7. Place cookie sheet in middle rack for about 10 minutes, checking midway to make sure bottoms are not burned.  Put the oven on broil for 1 minute, browning the tops and cheese will bubble slightly.  Remove and serve warm.  Enjoy!