Vegan Mauritian-Style Potato & Tofu Stew

A comforting tomato-based stew inspired by traditional Mauritian cooking.

This is one of those dishes I don’t make nearly often enough, not because I don’t love it, but because there’s always another tempting vegan recipe waiting to be tried. Still, when I come back to a traditional Mauritian stew, it always feels comforting and familiar.

Traditionally made with meat, fish, or seafood, this vegan version uses firm tofu for protein. Red kidney beans or butter beans also work beautifully if you’d like a variation.

A note on cooking potatoes in tomato sauce

One thing worth knowing: potatoes don’t cook well directly in tomato sauce. The acidity slows them down considerably, which can turn a quick stew into a long wait.
To keep things efficient (and stress-free), I cook the potatoes separately until almost tender, then add them to the sauce later. This saves time and keeps the texture just right.

I’ve left the potato skins on here for extra texture and nutrients, but feel free to peel them if you prefer. Any waxy potato works well — just avoid floury varieties.

Serving Suggestions

This stew pairs beautifully with:

• Steamed rice
• Sweet Potato Flatbread or Mauritian rotis
• Crusty French baguette, as Mauritians like to serve it
• A simple cucumber or tomato salad

Variations & Tips

• Bean swap: Replace tofu with red kidney beans or butter beans for a softer texture.
• Spice level: Leave chillies whole for flavour without much heat, or slice for extra kick.
• Make ahead: The flavours deepen overnight, making this a great next-day meal.

More Mauritian Daube Recipes

If this tofu and potato stew speaks to you, you may also enjoy a couple of other Mauritian daube or stews on the blog. The Borlotti Beans and Butternut Squash Daube leans into gentle sweetness and earthiness, while the Chickpea and Eggplant Daube offers a deeper, more robust flavour with tender vegetables simmered in tomato and spice. Each follows the same slow-cooked, comforting approach, making them easy to mix and match depending on the season or what you have on hand.

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Yield: 2-3

Vegan Mauritian-Style Potato & Tofu Stew

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A comforting vegan take on a traditional Mauritian daube, this tomato-based stew features golden tofu, tender potatoes, and green peas gently simmered with warm spices. Simple, hearty, and perfect for an everyday plant-based meal.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

Main

• 4 rooster potatoes (about 580 g), cut into small cubes
• 1 block (250 g) firm tofu, cut into triangles
• 1½ cups (170 g) frozen peas
• 7–8 whole cloves
• 1 tablespoon olive oil
• Oil, for shallow frying
• 2 bay leaves or 5–6 curry leaves
• 2 green chillies (optional; leave whole for mild heat)
• Salt, to taste

Sauce Blend

• 1 onion, coarsely chopped
• 1 can (400 g) chopped tomatoes
• 3 cloves garlic, chopped
• ¾ teaspoon ground cinnamon
• 1 small bay leaf or 2-3 curry leaves
• 1 tablespoon olive oil

Garnish

• Curled parsley, chopped, for garnish

Instructions

Cook the potatoes
Heat about 2 tablespoons oil in a frying pan. Add the potatoes, cover, and cook over medium heat until soft and lightly browned on all sides, stirring occasionally.
If they brown too quickly, add a splash of water, lower the heat, cover, and continue cooking until tender. Remove and set aside.

Fry the tofu
Lightly season the tofu with salt. Shallow-fry in oil until golden on each side. Remove and set aside.

Blend the sauce
Place all the sauce blend ingredients in a blender and blend until smooth.

Simmer the sauce
Heat 1 tablespoon olive oil in a deep pan. Pour in the blended sauce, then add the cloves, bay leaves and chillies. Simmer gently for about 15 minutes, adding a little water halfway through if needed.

Assemble the stew
Add the cooked potatoes and tofu to the sauce and stir gently to coat. Pour in 1 cup (200 ml) water and add the frozen peas. Simmer for 10 minutes.

Adjust & serve
Add more water if the sauce is too thick. Season with salt to taste. Garnish with chopped parsley and serve warm.

Notes

Potato choice: Use waxy potatoes for best texture; avoid floury varieties.

Make it your own: Red kidney beans or butter beans can replace the tofu.

Heat level: Leave chillies whole for flavour without too much spice, or slice for extra heat.

Storage: Keeps well refrigerated for up to 3 days; flavours deepen over time.

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