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 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.

Here's what you'll need...

  • 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

Here's how it's done...

  • 1

    Combine the flour and paprika powder in large bowl.

  • 2

    Add the sweet potato and tofu chunks and mix until all the chunks are covered.

  • 3

    Heat the oil in a large pot then add the chunks to lightly fry.

  • 4

    Once all the chunks are slightly browned, take them out of the pot.

  • 5

    Add the onions and peppers and cook until they’re soft.

  • 6

    Add the garlic and stir (don’t let the garlic burn or it will turn bitter!)

  • 7

    Add the tomato purée and stir.

  • 8

    Now add the tofu and sweet potatoes back into the pot and combine all.

  • 9

    Add the remaining flour/paprika mix and stir again.

  • 10

    Add the chopped tomatoes and vegetable stock.

  • 11

    Turn the heat down to low and cook for around 30-40 minutes (start with 30 minutes and add another 10 if needed) uncovered.

  • 12

    Stir occasionally until the ingredients are soft but not falling apart.

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By Carole Poirot on 02.10.18

Guest Contributor

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