Curry Tofu with Vegetables and Sweet Potato

Ingredients

• Tofu250 g
• Curry1/2 teaspoon (1 g)
• Garlic1/2 clove (2 g)
• Sweet Potato1 medium (180 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Drain and dice the tofu.

2. 2

   Step 2

   Place half the olive oil, curry, garlic paste or powder, salt and pepper in a bowl.

3. 3

   Step 3

   Put the tofu in the bowl and mix with the marinade. Let sit for some minutes.

4. 4

   Step 4

   In the meantime, heat pot with salted water over high heat. In the meantime, peel and dice the sweet potato.

5. 5

   Step 5

   Once boiling, put the potatoes and cook for 10 minutes. Remove and drain.

6. 6

   Step 6

   Cut the bell pepper into strips. You can use any bell pepper kind you prefer. You can also add snow peas.

7. 7

   Step 7

   Heat a pan over medium-high heat.

8. 8

   Step 8

   Once heated, add the tofu with the marinade and bell pepper.

9. 9

   Step 9

   Cook for 5 minutes or until both sides are browned.

10. 10

    Step 10

    Then add the sweet potato with some cooking broth.

11. 11

    Step 11

    Season to taste and continue cooking for some minutes for a better taste.

12. 12

    Step 12

    Once done, remove from heat and serve hot. Season with lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Tofu with Vegetables and Sweet Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.