With the cold season approaching, it’s time to think about warming food that will not only fill us up but also provide some much-needed veggies in our daily diet. Whilst not everybody will subscribe to the vegan or vegetarian lifestyle, there’s no reason not to occasionally cut meat out of a dish, especially when the dish is as packed with as much flavour as this one. Sweet potatoes, tofu and green peppers provide the base of this thick stew and paprika gives it a smoky flavour that works so well in autumn.
550g sweet potatoes, cut into chunks
250g tofu, cut into chunks
2tbsp olive oil
1 shallot, sliced
2 garlic cloves, minced
2 green peppers, sliced into strips
3tbsp sweet smoked paprika
1tsp hot smoked paprika
2tbsp plain flour
1 tin chopped tomatoes
1tbsp tomato purée
300-400ml vegetable stock
Combine the flour and paprika powder in large bowl.
Add the sweet potato and tofu chunks and mix until all the chunks are covered.
Heat the oil in a large pot then add the chunks to lightly fry. Once all the chunks are slightly browned, take them out of the pot.
Add the onions and peppers and cook until they’re soft.
Add the garlic and stir (don’t let the garlic burn or it will turn bitter!)
Add the tomato purée and stir. Now add the tofu and sweet potatoes back into the pot and combine all.
Add the remaining flour/paprika mix and stir again.
Add the chopped tomatoes and vegetable stock.
Turn the heat down to low and cook for around 30-40 minutes (start with 30 minutes and add another 10 if needed) uncovered.
Stir occasionally until the ingredients are soft but not falling apart.