2 tablespoons Extra virgin olive oil
1 Carrot (finely chopped)
1 Celery stalk (finely chopped)
1 Leek (finely chopped)
3 Garlic cloves, crushed
400g Firm tofu, drained & in small squares
200g frozen peas
400g Chopped tomatoes tin
½ teaspoon Ground cumin
½ teaspoon Sweet smoked paprika
3 tablespoons Soy sauce
2 tablespoons Balsamic vinegar
400ml Coconut cream
3 Sweet potatoes roughly chopped
Olive oil for drizzling
Salt and pepper to taste
Put the olive oil into a large pan and set over a medium high heat. Add the carrot, celery, and leek and sauté for 8 minutes, stirring frequently until softened but not browned. Add the garlic and cook for another 2-3 minutes until aromatic. Add the tofu, peas, chopped tomatoes, cumin, paprika, 2 tablespoons of soya sauce, balsamic vinegar, and all but 2 tablespoons of the coconut cream. Bring to boil, then reduce the heat and simmer for 20 minutes. Stir through most of the parsley and season to taste.
Bring a large pan of salted water to the boil and cook the sweet potatoes for 15 minutes or until tender. Drain thoroughly and mash with the remaining coconut cream and remaining soy sauce. Season to taste.
Preheat the oven to 200 degrees Celsius fan forced.
Transfer the tofu and vegie mixture to the medium casserole dish and top with large spoonful of the sweet potato mash. Drizzle over some olive oil and bake for 15-20 mins until golden and slightly charred. Remove, scatter over the remaining parsley, and serve immediately.