For the calico:
1 potato, scrubbed
1 sweet potato, scrubbed
2 Tbsp olive oil
Something-something:
1/2 red bell pepper, diced
Microwave the potatoes for three minutes, then dice them; you don't even have to peel the sweet potato. Heat oil in a saute pan over medium-high heat, then add potatoes and beets to the pan. Toss to coat, then cover and cook for 10-15 minutes. Uncover, add the red pepper and toss again, and cook for another 10-15 minutes until browned. Put the calico on a plate and keep warm.
For the tofu:
1 package extra-firm tofu
1 Tbsp olive oil
Still have some green onions left:
5 green onions, finely chopped
1 Tbsp soy sauce
Heat oil in the pan over medium heat. Add green onion and saute lightly, about 2 minutes. Stir in soy sauce.
Break the tofu into eight pieces, squeezing each piece until it's about half its original thickness, then loosely crumble it into the frying pan. Stir to combine with the onion-soy mixture and cook until heated through, about five minutes.
Per 1/2 recipe, 464 calories
