Roasted Red Peppers With Tofu And Sweet Potato Mash

This recipe is adapted from Patrick Holford’s “The Optimum Nutrition” cookbook to suite my dairy free diet. It has been one of my favorites for a long time and I finally managed to make a picture of it, so that I can post it here. This is a low fat and low GI, wheat and gluten free vegan meal, that is full of fibre, healthy vegetables and lean protein. It contains large amount of beta carotene, bioflavonoids, iron, lycopene, vitamin C and other healthy nutrients.

Serves 2

  • 1 large red pepper, halved and seeded
  • 1 large clove of garlic, peeled and thinly sliced
  • 1 medium tomato, cut in half
  • 2 medium to large sweet potatoes, 400-450g (14-16oz)
  • 2tbsp soy yogurt
  • 1 medium block of tofu (150g) sliced in two or just two square tofu slices, 1.5cm thick each
  • 1 tbsp sesame oil
  • a pinch of dried thyme
  • 2 large handfuls (250g) spinach, washed
  • 1tbsp tamari soy sauce (I use gluten free kind)
  • pinch of sesame seeds
  • salt and freshly ground black pepper
  1. Preheat the oven to 200C/400F/Gas 6
  2. Quarter the sweet potatoes and place them in the oven. Cook for about 30 minutes or until very soft and ready. Then remove from the oven and set aside.
  3. Place the red pepper halves in a heatproof dish open side down and bake with potatoes for 15 minutes, or until start to soften and skin blister. Don’t let the skin turn black.
  4. Turn the peppers over, put a few slices of garlic in the base of each pepper and top with half a tomato. Sprinkle with salt and pepper and return to the oven for another 10-15 minutes.
  5. Meanwhile, heat sesame oil, thyme and soy sauce in a frying pan and fry tofu on both sides for about 5 minutes or until the edges turn brown. Set aside.
  6. Remove the pan from the heat and throw in the spinach. Mix it with juices until it wilts slightly, sprinkle with sesame seeds and set aside.
  7. Scoop out the flesh from potatoes in a large bowl, add yogurt salt and pepper and mash everything together.
  8. To serve, divide potato mash between two plates, top each with pepper halve, then with tofu slice. Serve spinach on a side.

 

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