Tofu and nori stew with mashed sweet potatoes

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Why eat fish when you can enjoy the taste of the sea without overfishing, health risks, and general abuses?

The well-informed herbivore has known it for a long time; seaweed is the magic word! With the help of e.g. nori, sea spaghetti, wakame and/or kombu, you can conjure up the most amazing “fish-alike” dishes on the table. Especially when you combine a seaweed broth with tofu.

I’ve made a “fish dish” with the two mentioned ingredients and samphire, but oddly enough I had not yet taken the classic classics under vegan hands; the fish pan!

And Jesus, I ate a lot of it at the time: -)

Finally, I dare to claim that even the most fervent fish lover will whinny fun! I also made mashed sweet potato and ordinary potato. Always tasty and always something different from ordinary mashed potatoes.

Tofu and nori stew with mashed sweet potatoes

For the best result, make the base of this dish a day in advance. The seaweed stock is then tastier and the flavors are better able to attract the tofu. Really a world of difference.

With regard to the seaweed stock, simply create a vegetable stock (with fresh vegetables or with the help of broth powder) and add 3-4 sheets of ripped nori. Bring to the boil and then simmer for 2 hours (fresh) or 1 hour (bouillon powder). Just sieve and ready!

Yield: 4 people

Tofu and nori stew with mashed sweet potatoes

Tofu and nori stew with mashed sweet potatoes

Ingredients

  • 600 gram Tofu
  • 750 ml Seaweed stock (of which 250 ml for sauce)
  • 2 tbsp Tamari
  • 1 onion
  • 2 stems leek (white part)
  • 4 carrots
  • 1 clove of garlic (cut)
  • 250 ml Soy cream
  • 2 tbsp flour
  • 2 tbsp soja margarine
  • 350 gram potatoes
  • 350 gram sweet potatoes
  • 100 ml soy milk (unsweetened)
  • 100 grams vegan cheese (grated)
  • 1 tbsp parsley (freshly chopped)
  • Nutmeg (to taste)
  • Pepper (to taste)
  • Salt (to taste)
  • olive oil (to bake)

Instructions

  1. Cut the tofu into cubes of ± 2 cm. Mix 500 ml of seaweed broth with the tamari in a bowl with sealable lid. Add the tofu, season with pepper and sea salt and place the lid on top. Shake a little and put in the fridge for 1 night (repeat the shaking a few times if necessary).
  2. Clean the vegetables and chop the onion. Halve the carrots and leek in length and cut them into coarse slices.
  3. Peel the potatoes and sweet potatoes and cook them until tender. Allow to cool to room temperature and crush them. Add the soy milk and stamp it again. Season to taste with pepper, salt and nutmeg.
  4. Preheat the oven to 180º C. Heat a dash of olive oil in a pan and fry the vegetables until (almost) al dente. Put the pan aside.
  5. Drain the tofu (keep the stock, for still usable) and mix the tofu and vegetables under the sauce. Finally, stir in the parsley.
  6. Take 4 separate casseroles and distribute the tofu / vegetable mixture. Sprinkle with the grated vegan cheese. Spoon a few scoops of sweet mashed potatoes (or use a piping bag for nice tarts) and place in the preheated oven for 20 minutes.

Enjoy your appetite (without toxins;))

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