Root Vegetable Ragout

My brother gifted me a book with the title, "Wake up and Cook". This book is a Buddhist kitchen in words and recipes. Most of the recipes in this book prepare readers to celebrate life as spiritual, meditative, and religious. I found this book very interesting, not just for its simple recipes but also it taught me about other aspects in my life, as well. Every time I make a recipe either inspired by this book or some of my own creations, I remember one important thing – that a successful recipe should result in cleaning the mind.

Ingredients:
One 8 oz firm tofu
1 yam
1 sweet potato
1 medium potato
2 cups cut up pumpkin
2 cups egg plant
2 cups daikon or parsnips
1 cup green beans
1/2 onion, cut up
2 cloves garlic, minced
1 knob of fresh ginger, chopped
2 tbs tomato paste
3 cups vegetable broth
1 tsp turmeric
1 tsp sugar
Salt, soy sauce, and pepper to taste
1/4 cup coconut oil
Cayenne, chili flakes (optional)

Directions:
Cut tofu into bite-size pieces and deep fry the tofu until golden brown. Set aside.
Peel and cut yam, sweet potato, and potato into same size as the tofu.
In a large pot, heat oil. Add onions, ginger, garlic, stir, and cook until fragrant (about 2 minutes). Add turmeric, cayenne, and chili flakes, if using. Add tomato paste. Cook for another 2 minutes. Add pumpkin, potatoes, yams, sweet potatoes, egg plants, and daikon or parsnips. Continue to cook the root vegetables for 5 minutes. Add the vegetable broth and bring to boil. Season with salt, soy sauce, pepper, and sugar. Add the deep-fried tofu and green beans into the pot, cover with lid, and continue cooking further for about 30 to 40 minutes or until all the root vegetables are tender. Re-season again with soy sauce before serving. Sprinkle with chopped cilantro and serve with a bowl of rice, bread, or noodles.