- In a large saucepan, fry onion, tofu, spices, and sweet potato cubes in the oil for about 5 minutes.
- Add garlic, sweet peppers, and corn; continue cooking for 3 to 4 minutes.
- Add diced tomatoes and their juice, vegetable bouillon, beans, and tomato paste.
- Bring to a boil and cook over medium heat for 30 minutes, stirring frequently.
- Garnish with coriander leaves and serve with quinoa or rice and sour cream.
This recipe is courtesy of Tablée des chefs.