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Tofu, Sweet Potato, Lentil and Broccoli Stew






1 large sweet potato, peeled and diced

1 large carrot, washed and diced red onion, chopped

¼ cup of red lentils, uncooked

2 cups of Broccoli, cut into small florets

2 cups of water

½ tsp chilli powder

1 tsp ground cumin

1 tsp. turmeric

1 tsp. ground coriander

1 tsp. of black pepper

500g firm tofu

¼ cup tomato paste


  1. Prepare the vegetable and place in a pot.
  2. Add the lentils, spinach, spices and water.
  3. Bring to the boil and then reduce to simmer and cook until the sweet potato is soft.
  4. Cut the tofu into 2cm cubes and bake in the oven for 15 minutes with a drizzle of olive oil until crispy on the outside.
  5. Add the tofu to the veggies and lentil and stir in the tomato paste.
  6. Cook until hot, then serve.

TIP: This recipe is suitable for vegans.

TIP 2: This recipe can easily be doubled to make extra servings so you can cook for the whole family or make extra portions for lunch/dinner throughout the week.

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