Tofu and Bell Pepper Stew

Ingredients

• Tofu250 g
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Scallion1 tablespoon (5 g)
• Paprika1/2 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/3 count (40 g)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross cut at top of the tomato of only a finger deep.

2. 2

   Step 2

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. Next, remove, drain and blend.

3. 3

   Step 3

   Heat a pan over medium heat. In the meantime, chop the onion and cut the bell pepper. Drain and dice the tofu.

4. 4

   Step 4

   Once heated, pour the oil and spread. Add the onion with a pinch of salt and stir-fry for 5 minutes.

5. 5

   Step 5

   Add the tomato sauce and cook for 5 minutes. Lower the heat, add the tofu and cook for 2 more minutes.

6. 6

   Step 6

   Season with paprika and salt and pepper to taste.

7. 7

   Step 7

   Remove from heat and serve the tofu and bell pepper stew.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu and Bell Pepper Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.