Smoked tofu and sweet potato vegan fry up


For the fry:

  • 1 or 2 blocks of smoked tofu
  • 1 large sweet potato cut into small cubes
  • 1 pinch of cumin powder
  • 1 pinch of coriander powder
  • 1 pinch of paprika
  • 1 small, minced leek
  • 2 leaves of minced, destemmed kale
  • Olive oil

For the garnish:

  • Lime juice
  • Fresh coriander
  • Organic vegan yoghurt
  • Salt
  • Pepper


  • Wrap the tofu in one or two sheets of kitchen roll for 10 minutes, then cut it into cubes. Sauté with a drop of olive oil in a non-stick pan until the tofu is golden on all sides. Set aside on a plate.
  • Next throw the cubes of sweet potato into the pan, add a drop more of olive oil if needed. Brown over medium heat for fifteen minutes or so with the spices, salt and pepper.
  • Now add the minced leek and kale. Stir well and continue cooking for around 10 minutes or so. If the mix starts to get too dry, add a small amount of water. Once the vegetables are cooked, throw the tofu cubes back in to hot them up. Remove from heat.
  • This fry up should be served hot and should be generously garnished with lime juice, fresh coriander and a healthy dollop of vegan yoghurt.

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