Stir-fried sweet potato with smoked tofu and kale

20min Used products: Smoked Tofu

vegan, gluten-free serves 2 1 pack of De Hobbit smoked tofu (diced), 1 large sweet potato (peeled and chopped into small cubes), 150 g oyster mushrooms, 150 g kale (finely chopped), 1 clove of garlic (pressed), olive oil salt and pepper, ½ tsp turmeric, ½ tsp curry powder, ½ tsp dried coriander


In a deep non-stick pan fry the tofu cubes in a little olive oil. Add the vegetables. Season with salt and pepper, turmeric, curry powder and dried coriander. Continue stirring until the sweet potato is cooked. Add more olive oil if needed, and continue to stir on a medium heat. Serving tip: top with a few slices of avocado.

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