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Inspired living

Slow Cooker Satay Tofu Sweet Potato and Vegetables Recipe


Slow Cooker Satay Tofu Sweet Potato and Vegetables Recipe

Credit: Jacqueline Alwill

My 9-year-old boy requests this slow-cooked tofu sweet potato and vegie dish regularly. It’s the perfect introduction of more vegetarian-based dishes for youngsters because there are so many great flavours in each bite, and parents can rest assured that everyone is receiving a great balance of nutrition. Jump in the kitchen as a family, chop and cook this one together.

Serves: 4

Ingredients

Method

  • 2 tbsp coconut oil
  • 130g brown onion, peeled & roughly chopped
  • ½ bunch coriander, leaves picked, stalks finely chopped
  • 4 cloves garlic, peeled & roughly chopped
  • 2 carrots (160g), sliced into rounds
  • 3 stalks (160g) celery, roughly chopped
  • 350g button mushrooms, cleaned
  • 400g firm tofu, cut into 2cm chunks
  • 400g sweet potato, peeled and cut in 4cm chunks
  • 400mL organic coconut milk
  • 200mL water
  • ½ tsp ground turmeric
  • ¼ cup peanuts
  • ¼ cup raw cashews
  • 2 tbsp tamari
  • Sea salt & black pepper
  • Cooked brown rice, buckwheat or quinoa, to serve
  1. Preheat oven to 160°C. Heat large casserole dish on medium heat, add coconut oil, onion, coriander stalks, garlic, carrot and celery and cook covered for 6 mins.
  2. Add mushrooms, tofu, sweet potato, coconut milk, water, turmeric, peanuts, cashews and tamari and season with sea salt and black pepper.
  3. Place in oven to cook for 2 hours. Serve with brown rice, buckwheat or quinoa and fresh coriander leaves.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.