Estofado de tofu y nori con puré de boniato

Ingredientes

• 600 gram Tofu
• 750 ml Seaweed stock (of which 250 ml for sauce)
• 2 tbsp Tamari
• 1 onion
• 2 stems leek (white part)
• 4 carrots
• 1 clove of garlic (cut)
• 250 ml Soy cream
• 2 tbsp flour
• 2 tbsp soja margarine
• 350 gram potatoes
• 350 gram sweet potatoes
• 100 ml soy milk (unsweetened)
• 100 grams vegan cheese (grated)
• 1 tbsp parsley (freshly chopped)
• Nutmeg (to taste)
• Pepper (to taste)
• Salt (to taste)
• olive oil (to bake)

Preparación

1. 1

   Cut the tofu into cubes of ± 2...: Cut the tofu into cubes of ± 2 cm. Mix 500 ml of seaweed broth with the tamari in a bowl with sealable lid. Add the tofu, season with pepper and sea salt and place the lid on top. Shake a little and put in the fridge for 1 night (repeat the shaking a few times if necessary).

2. 2

   Clean the vegetables and chop the onion. Halve...: Clean the vegetables and chop the onion. Halve the carrots and leek in length and cut them into coarse slices.

3. 3

   Peel the potatoes and sweet potatoes and cook...: Peel the potatoes and sweet potatoes and cook them until tender. Allow to cool to room temperature and crush them. Add the soy milk and stamp it again. Season to taste with pepper, salt and nutmeg.

4. 4

   Preheat the oven to 180º C. Heat a...: Preheat the oven to 180º C. Heat a dash of olive oil in a pan and fry the vegetables until (almost) al dente. Put the pan aside.

5. 5

   Drain the tofu (keep the stock, for still...: Drain the tofu (keep the stock, for still usable) and mix the tofu and vegetables under the sauce. Finally, stir in the parsley.

6. 6

   Take 4 separate casseroles and distribute the tofu...: Take 4 separate casseroles and distribute the tofu / vegetable mixture. Sprinkle with the grated vegan cheese. Spoon a few scoops of sweet mashed potatoes (or use a piping bag for nice tarts) and place in the preheated oven for 20 minutes.