The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet Potato & Bean Stew with Salt & Pepper Tofu
Jamaican black bean and sweet potato stew with spinach and salt and pepper tofu.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 chilli
- 1 tbsp Mindful Chef West African spice blend (Coriander, Cinnamon, Cumin, Ginger, Nutmeg)
- 80g baby spinach
- 1 onion
- 15g creamed coconut
- 2 garlic clove
- 2 large tomatoes
- 240g black beans (drained) (Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
- 1 small sweet potato
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 spring onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4cm fresh ginger
Nutritional Information
Calories: 618
Protein: 38g
Carbs: 64g
Fat: 24g
Sweet Potato & Bean Stew with Salt & Pepper Tofu
Jamaican black bean and sweet potato stew with spinach and salt and pepper tofu.
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Cooking Instructions
- Boil a half-full kettle. Finely slice the onion. Finely dice half the chilli (remove the seeds for less heat) and finely slice the other half. Finley chop or crush the garlic. Finley chop or grate the ginger. Peel the potato and cut into 2cm cubes.
- Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the onion and cook for 5-6 mins, until softened, then add the diced chilli, garlic, ginger, tomato, West African spice and sweet potato. Stir and cook for 1-2 mins.
- Meanwhile, dissolve the creamed coconut and stock cube in a jug with 300ml boiling water. Drain and rinse the black beans, then add to the pan along with stock. Bring to the boil, then reduce the heat and simmer for 10-15 mins, until the potato is soft and the sauce is thick.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1 tsp oil on a medium heat. Cook the tofu for 8-10 mins, until crisp and golden. Season well with sea salt and lots of black pepper, then remove from the pan.
- Thinly slice the spring onions. Once the sweet potato is cooked, add the spinach into the black bean and sweet potato stew and stir to wilt. Season to taste with sea salt and black bean curry.
- Serve the stew in bowls with the salt and pepper tofu placed on top. Scatter over the spring onion and sliced chilli.
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