Ingredients:

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approximately 1 tablespoons olive oil (if you like more, add more)

1 carrot (finely chopped)

1 celery stalk (finely chopped)

1 leek (finely chopped)

3 garlic cloves, crushed or zested (I prefer to zest my garlic)

400g firm tofu, drained & in small squares

200g frozen peas

400g chopped tin tomatoes

½ teaspoon ground cumin

½ teaspoon paprika

3 tablespoons soy sauce

2 tablespoons balsamic vinegar

400ml coconut cream

3 sweet potatoes roughly chopped

Sprinkle of dried herbs

Seasoning to taste

handful of Vegan cheese (optional)

 

Directions:

 

1. 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.  Add your dried herbs (I usually use mixed herbs) and season to taste. 

2. 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.  

3. Preheat the oven to 200 degrees Celsius fan forced. 

4. Transfer the tofu and vegetable mixture to the medium casserole dish and top with large spoonful of the sweet potato mash.  Sprinkle some vegan cheese over the top and bake for 15-20 mins until golden and slightly charred.  Remove, and serve immediately.

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