Back to all recipes
Ingredients
- 280g Smoked Tofoo
- 400g sweet potatoes
- 1 red pepper
- 1 yellow pepper
- 400g can chopped tomatoes
- 2 Tbsp. tomato paste
- 3½ tsp smoked paprika
- 3 tsp ground cumin
- 1 bay leaf
- 75ml white wine
- 1 onion
- 4 garlic cloves
- 500ml vegetable stock
- Olive oil
- Bunch of fresh parsley
- Lemon juice to taste
- Salt and pepper
- Cooked rice to serve
Get started
- 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 & pepper.
- Add one to two generous handfuls of chopped parsley on top and serve with the rice.
