Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Tofu and Sweet Potato stacks

Index » Christmas » Tofu and Sweet Potato stacks


  • sweet potato
  • eggplant
  • red capsicum
  • firm tofu, marinated (pre-bought, or rest in garlic, ginger, soy sauce and chilli sauce)
  • 2 tbsp vegetable oil
  • onion,other peeled and finely chopped
  • 300g  mushrooms
  • 1 tsp dried oregano
  • 1 tsp yeast extract dissolved in a little hot water
  • 40g walnuts very finely chopped
  • 2 tbsp fresh wholewheat breadcrumbs
  • black pepper


  1. Peel the sweet potato and chop into 1cm rounds, tidying up the edges with a round cookie cutter. Microwave or steam until soft, about 5 minutes.
  2. Cut eggplant into 1 cm rounds and tidy up edges to be roughly the same size as the sweet potato. Cook in a fry pan until soft. Season well with salt and pepper.
  3. Fry thick strips of red capsicum in the frypan until slightly charred.
  4. Cut the marinated tofu into 1 cm slices and make into a circle with cookie cutter. Cook in the frypan until golden.
  5. To make the stuffing, heat the oil in a fry pan and saute the onion until soft. Chopped mushrooms and add to the onions with yeast extract and oregano. Cook gently for 5 minutes.
  6. Add chopped walnuts and breadcrumbs, season and stir.
  7. To serve, place some rocket or other green on the plate. Place a round of sweet potato, eggplant and tofu on top. Use a cookie cutter ring to hold everything in place. Top with 2 tablespoons of stuffing. Place another round of each tofu, eggplant and sweet potato on top and garnish with curled red capsicum. Pour gravy around the edge.
  8. Serve with alfafa and cucumber on the plate and hassleback potatoes, carrots and greens on the side.