11/14/2017Stews - Main courses - Tofu, legumes and seitan
Simmered carrots, sweet potatoes and tofu
Servings
2
Ingredients
Cups
- -onion 1
- -carrots 1
- -sweet potato 1
- -firm tofu 200 (g)
- -basmati rice 120 (g)
- -tomato paste 1 (tbsp)
- -coconut milk 400 (mL)
- -soy sauce 4 (tbsp)
- -olive oil 4 (tbsp)
- -spices
- -salt
- -pepper
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 392°F.
- Prepare the sweet potatoes: Peel the sweet potato, cut it into approximately 0.5 by 0.5 cm cubes. In a mixing bowl, combine with a drizzle of olive oil, coarse salt, and spices. Arrange on a baking sheet lined with parchment paper and bake for 25 minutes.
- Cook the rice in water.
- Prepare the tofu: Cut the tofu into cubes of about 0.5 x 0.5 cm (0.2 x 0.2 inches). Mix the cubes with soy sauce, spices, a spoonful of oil (and you can add liquid smoke if you have it). Pour into a small ovenproof dish and bake for 20 minutes.
- Prepare the coconut milk stew: Peel the onion and carrot. Thinly slice the onion. Heat a tablespoon of oil in your saucepan and cook the onion until it's soft. Make thin carrot strips using a vegetable peeler and add them to the saucepan. Mix well and add the tomato paste and spices (paprika, garam masala, curry, chili...). Once everything is nicely browned, pour in the coconut milk and 300 mL of water. Let it simmer for 15 minutes over low heat. Turn off the heat, then add the sweet potatoes and tofu. Season everything and serve over rice!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Main courses
Sheet Pan Meal: Chicken-Style Tofu, Squash, Fennel, and Potatoes.
Sep 22, 2024|50 min
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Simmered carrots, sweet potatoes and tofu
For: 2 serv.Difficulty: EasyPreparation: 20 minCooking: 35 min
Ingredients
- -onion 1
- -carrots 1
- -sweet potato 1
- -firm tofu 200 (g)
- -basmati rice 120 (g)
- -tomato paste 1 (tbsp)
- -coconut milk 400 (mL)
- -soy sauce 4 (tbsp)
- -olive oil 4 (tbsp)
- -spices
- -salt
- -pepper
Steps
Steps
- Preheat the oven to 392°F.
- Prepare the sweet potatoes: Peel the sweet potato, cut it into approximately 0.5 by 0.5 cm cubes. In a mixing bowl, combine with a drizzle of olive oil, coarse salt, and spices. Arrange on a baking sheet lined with parchment paper and bake for 25 minutes.
- Cook the rice in water.
- Prepare the tofu: Cut the tofu into cubes of about 0.5 x 0.5 cm (0.2 x 0.2 inches). Mix the cubes with soy sauce, spices, a spoonful of oil (and you can add liquid smoke if you have it). Pour into a small ovenproof dish and bake for 20 minutes.
- Prepare the coconut milk stew: Peel the onion and carrot. Thinly slice the onion. Heat a tablespoon of oil in your saucepan and cook the onion until it's soft. Make thin carrot strips using a vegetable peeler and add them to the saucepan. Mix well and add the tomato paste and spices (paprika, garam masala, curry, chili...). Once everything is nicely browned, pour in the coconut milk and 300 mL of water. Let it simmer for 15 minutes over low heat. Turn off the heat, then add the sweet potatoes and tofu. Season everything and serve over rice!