Mellow Tofu & Vegetable Stew with Kombu

Posted in Nutrition

So, if you still haven’t discovered vegetarianism, our challenge this month is to try to help you incorporate at least one vegetarian meal each week. To do that we’ve selected a few of our favorites from the expert suggestions created by Stacey from

So dig in and we’re pretty sure in no time you’ll be wanting new tips, tricks and recipes to get fun and creative vegetarian dishes at your table.


  • 1 spoon of ghee/ oil
  • 200 grams of tofu
  • 2 medium carrots
  • 2 medium sweet potatoes
  • 6 inch strip of kombu (kombu contains glutamic acid – a food tenderizer and flavor enhancer)
  • 2 small zucchini
  • handful of green beans
  • handful of cabbage
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 6 – 8 cups vegetable stock
  • fresh coriander
  • salt to taste


Peel the sweet potatoes and carrots and cut all vegetables into bite-sized wedges. Heat a little ghee (Clarified Butter) in a heavy based saucepan and sauté tofu. Add the turmeric, paprika, and cumin powder. Allow to sauté with the tofu for a few seconds, and then add the stock, kombu, sweet potato, zucchini and carrots. Simmer for 20 – 30 minutes or until the sweet potato is soft. Remove the kombu, slice into half-inch squares, then add back into the soup. Add the green beans and cabbage and simmer for 10 minutes more or until tender. Add salt to taste and freshly chopped coriander.

Serve with rice or quinoa.

Posted in Nutrition