Tofu strogonoff

For 4 people:

600g of tofu rosso, 4 red peppers, 200g of button mushrooms, 1 large onion, 4 cloves of garlic, salt, pepper, 2 tbs of turmeric, 2 tbs of paprika, 2 tbs of tomato concentrate, 100ml of coconut cream, 200ml of homemade vegetable broth, a packet of konjac rice, 1 tbs of coconut fat, coriander (if desired), 1 tbs per person of heavy cream, pepper and salt.

Cut the the tofu in cubes and fry a few minutes in coconut fat. Then add the chopped onions. Fry with paprika, turmeric, salt and pepper. Add chopped garlic, tomato, peppers, mushrooms and 200ml of stock (add a little water if necessary). Simmer until the vegetables are tender. Add 100ml of coconut cream and Konjac rice. Alternatively serve with cauliflower rice instead of konjac. Serve with 1 tbs of sour cream and fresh coriander if desired (the photo below is of the non vegetarian dish).