Tofu & Sweet Potato Scramble
2 tsp olive oil
3 sweet potatoes 500g
1 tbsp olive oil
2 large onions, finely sliced
2 cloves garlic, grated
1 red pepper, chopped
1/4 tsp ground turmeric
1/2 tsp vegetable stock powder – I used bouillon
1/2 tsp smoked paprika
1 tsp chilli powder
2 tsp medium curry powder
1 pack of cauldron’s extra firm tofu (396g)
3 tbsp almond milk
5 tbsp tamari soy sauce
PREHEAT YOUR OVEN TO 200 C / 392 F
First, peel the sweet potatoes and chop them into small cubes. Then, place them onto a baking tray, and drizzle the 2 tsp of olive oil on top. Mix the potatoes with the oil, and then place them into the oven to cook for about 25 minutes, until soft.
After the sweet potatoes have been cooking for 15 minutes, place a large wok/frying pan onto a medium-high heat. Add in the 1 tbsp olive oil and onions. Stir and fry them for about 2 minutes. Then, add in the garlic. Fry for 1 more minute.
Next, add in the red pepper, turmeric, vegetable stock powder, smoked paprika, chilli powder, and curry powder. Stir them into the mixture and fry them for another 2 minutes or so.
Then, reduce the wok to a medium heat and add in the almond milk and soy sauce. Crumble the tofu into pieces and into the wok using your hands (before adding the tofu, drain the liquid from the packaging and press it to release any excess liquid). Stir these into the wok with the rest of the ingredients and continue to cook them until the sweet potato is ready.
When the potatoes have cooked, remove them from the oven and add them into the wok. Reduce the pan to a low heat, and stir the potatoes into the mixture for a final 1-2 minutes until well mixed. Then, remove the dish from the heat and serve.