Simple stewwith sweet potatoes, eggplant, and smoked tofu, which tastes delicious, warmingand comforting not only freshly cooked, but also reheated the next day or theday after. If you like, you can also add dried or fresh herbs as you like orreduce the amount of water in favor of fresh cherry tomatoes.
500gsweet potatoesabout 2 smaller or medium-sized potatoes or about 17 oz
2cloves of garlic
200gsmoked tofu7 oz
300gstrained tomatoes1 cup + 2 tbsp
200 - 250mlvegetable broth¾ to 1 cup
salt, pepper, dried chili flakes
Wash the eggplant, peel sweet potatoes, and cut both into small cubes of about 1 cm. Peel and finely dice the onions and garlic. Cut the leek in half lengthwise, rinse thoroughly, and cut into thin strips. Next cut the tofu into small cubes about 1 cm.
Heat oil in a large pot, add the diced onions and garlic, sauté briefly until translucent. Add the remaining ingredients including strained tomatoes and vegetable broth. Bring the stew to a boil once, then reduce heat and simmer over medium heat with lid closed for about 30 minutes or until the potatoes are tender.
Season the sweet potato one-pot with salt, pepper, and chili to taste.