Stove-top Vegetables with Smoked Tofu

This is a very simple, but very delicious and colourful dish that can be made at any time of the year. This is cooked on the stovetop, but the result is like baked vegetables, only moister.
Course Main Course, Salad
Cuisine Macrobiotic
Keyword health cooking, macrobiotic, tofu, vegetables


  • 2 purple onions
  • 1 red pepper, de-seeded
  • ¼ butternut squash
  • 1 fennel bulb
  • 1 leek
  • 1-2 tsp olive oil
  • Sea salt or herb salt (a few pinches)
  • Fresh thyme sprigs (or other herbs)
  • 1 small block of smoked tofu (or plain)
  • 1 dash of balsamic vinegar
  • Black olives, capers and fresh chopped coriander for garnish (optional)


  • Cut the onions into large wedges, and cut the other vegetables into similar sized chunks or wedges.
  • Heat the pan and add the olive oil, Sautee the onions gently in the hot oil, turning ocasionly. When they start to become transparent, add all the other veg pieces and stir, adding the salt.
  • Add in the thyme, or other herbs and cover with a lid. Now it needs to cook slowly, preferably with a heat diffusing pad, for about 20 mins, turning the veg from time to time,, making sure they are not burning and adding a splash of balsamic vinegar towards the end of cooking time.
  • Cut the smoked tofu into bite sized pieces and add to the veg, cooking for another 5 mins.
  • Garnish with chosen ingredients and serve with cous-cous or quinoa, or other grain and fresh salad.


You will need a heavy (preferably) cast-iron frying pan or shallow pot, with a lid, and it takes around 25 minutes to cook. The secret of this dish is that the veg cook in the oil and their own juices – you don’t add any water, and this makes it super sweet. If necessary, you can replace or add more different types of vegetables according to what is available.