6 servings
Preparation: 15 min. Cook time 30 min.
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Ingredients
- 250 g smoked tofu
- 400 g sweet potatoes
- 1 red pepper
- 1 yellow pepper
- 400 g shopped tomatoes
- 2 tbsp tomato paste
- 3 ½ tsp smoked paprika
- 3 tsp ground cumin
- 1 bay leaf
- 1 onion
- 4 garlic cloves
- 500 ml vegetable stock
- olive oil
- bunch of fresh parsley
- lemon juice to taste
- (himalaya)salt and pepper
- boiled konjac rice
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Instructions
- Heat the olive oil in a large saucepan, chop the onion and garlic, add to the pan and sprinkle with smoked paprika and cumin. Cook for a few minutes until the onion is soft.
- Chop the peppers and dice the tofu and sweet potatoes, add to the pan, stirring in the tomato paste.
- Add chopped tomatoes, vegetable stock, wine and bay leaf. Stir gently to mix ingredients.
- Bring to a boil and cook under a medium heat for 20-30 minutes until sweet potatoes are soft.
- Add the rice to a separate pan of boiling water and cook for 8-12 minutes or until soft.
- Season to taste with lemon juice (¼ to ½ lemon), salt and pepper
- Add one to two generous handfuls of chopped parsley on top and serve with the rice.
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