cumin powder

mellow tofu & vegetable stew with kombu

15th July 2012

deep breath in…..

and let go….

I did ask for something tremendous to come into my life and I think this is it.

This shift. I’m grateful.

But then with these

shifts, there’s always a letting go.


mellow tofu & vegetable stew with kombu

I usually make this for a Friday lunch when the children get home earlier from school.  Change the vegetables to suit the seasons. Quick, simple and tasty.  Inspired by a friend, Sher, who was an inspirational sparkle in the kitchen, putting quick, healthy meals on the table for her 4 children.  The secret to this dish is to simmer the sweet potato until it is soft and breaks up, as it thickens the sauce and makes it especially tasty.


1 Tbsp ghee/ oil

200 grams tofu

2 medium carrots

2 medium sweet potatoes

6-inch strip kombu (kombu contains glutamic acid – a food tenderizer and flavour enhancer)

2 small zucchini

handful green beans

handful cabbage

½ tsp cumin powder

½ tsp turmeric powder

½ tsp paprika

6 – 8 cups vegetable stock

fresh coriander

salt to taste


1.  Peel the sweet potatoes and carrots and cut all vegetables into bite-sized wedges – set aside.

2.  Heat ghee in a heavy based saucepan and saute tofu, add the turmeric, paprika, and cumin powder – allow to saute with the tofu for a few seconds, then add the stock, kombu, sweet potato, zucchini and carrots – simmer for 20 – 30 minutes or until the sweet potato is soft.

3.  Remove the kombu, slice into half-inch squares, then add back into the soup.

4.  Add the green beans and cabbage, simmer for 10 minutes more or until tender.

5.  Add salt to taste and freshly chopped coriander.

Serve with rice or quinoa.


Goodness shared from Stacey

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