Meatless Monday: Peruvian inspired one pot

This dish was inspired by Peruvian saltado which is made with strips of marinated beef, served with fried potatoes and rice. This vegan version is made with marinated tofu and is lower fat as the potatoes are cooked without fat. Mint is good for digestion, and is decongestant which is good at this time of year.  

Serves 2
You will need
1 pack firm tofu
3 tbsp tamari
1 tbsp organic olive oil
1 onion, peeled and chopped
2 cloves garlic
400ml chopped tomatoes
pinch stevia
2 medium potatoes, diced
1/2 red pepper, chopped
80 g organic chestnut mushrooms, chopped.
1 tbsp cider vinegar
1 tsp coriander
1 tsp cumin
1/4 tsp chilli or to taste
200ml water
handful mint chopped

Marinade the tofu in the tamari for around an hour.  

Heat the oil and cook the onion on a medium heat for 3-5 minutes.  Add the garlic, peppers, mushrooms and spices and continue cooking for 2 more minutes. Add the organic chopped tomatoes and water and bring to the boil.  Reduce heat to simmer, add the potatoes and cook for 10 minutes.  Add the marinated tofu and mint and continue to cook for a further 10 minutes or until the potatoes are tender.  Serve.


Janet x

Recipe Copyright © 2016 40plusandalliswell

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