Vegan Japanese Tomato Turnips

For too long, turnips have been considered food for the poor and destitutes.
In France it is also the symbol of a bad play or movie!
Actually they make for great vegetables, cheap and easy to cook!

Here is a very simple recipe with simple cheap ingredients for “poor” vegans.
Great for kids, too!

INGREDIENTS: 1 person?

-Turnips: 2 (organic!)
-Onion: half 1 (organic!)
-Aburaage/fried tofu: 1 (sliced into 5 cm long thin strips)
-Olive oil: for frying
-Tomato juice (organic, please, or makeyour own!): 300 cc/ml
-Salt: 1 teaspoon (can be reduced, especially for kids!)
-Ground black pepper: to taste


1 Cut turnips into wedges. Slice the onions thin.

2 Pour some olive oil in a fry pan. Fry sliced turnips, onions and aburaage, bearing in mind turnips become soft very quickly.

3 After frying on a medium fire for about 3 minutes, add tomato juice, salt and simmer for about 8 minutes on a low fire.
If and when the turnips are cooked, switch off fire and sprinkle with ground black pepper.

Simple, isn’t it? The point is to stew/simmer the vegetables in tomato juice. Aburaage will provide some bite!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon

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