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Tofu, Bean & Vegetable Bake w/ Sweet Potato Ribbons (vegan)

A good source of protein from both the beans and the tofu. Never mind five-a-day, get your seven-a-day all in one easy to make dinner!

Difficulty to prepare: Medium

Servings: 4 - 5


  • 1 head broccoli, broken into florets

  • 1 pack baby sweetcorn

  • 1 large handful mangetout, trimmed

  • 1 large carrot, peeled and diced

  • 1 sweet potato

  • 1 block tofu – organic

  • 1 tin organic black eyed beans

  • A few sprigs fresh thyme, leaves removed

  • 2 tbsp tamari sauce

  • 2 tbsp coconut butter or olive oil

  • Himalayan salt

  • Ground black pepper


  • Stir fry the vegetables, excluding the sweet potato, in a little coconut butter or olive oil for 10 minutes on low heat.

  • Cube the tofu and add along with the black-eyed beans, thyme leaves, tamari sauce, salt and pepper and continue to stir fry until soft.

  • Transfer the mixture to a baking dish.

  • Slice the sweet potato into thin ribbons and lay on top.

  • Brush with some olive oil and place under a medium grill for 15 minutes, for a delicious crispy topping.

  • Serve with a green salad and steamed cabbage.

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