Tofu Stew with Cashew and Rice

Ingredients

• Tofu200 g
• Rice3/4 cup (150 g)
• Cashews1 tablespoon (14 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Paprika1/2 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

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

3. 3

   Step 3

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

4. 4

   Step 4

   Chop the onion and bell pepper.

5. 5

   Step 5

   Heat the oil in a pot over medium heat. Once heated, add the onion with the garlic, bell pepper and a pinch of salt. Stir-fry for 5 minutes.

6. 6

   Step 6

   Add the tomato sauce with some cooking water.

7. 7

   Step 7

   Cover, lower the heat and cook for 8-10 minutes.

8. 8

   Step 8

   Add the tofu and cook for 5 more minutes. Season with paprika and salt and pepper to taste.

9. 9

   Step 9

   You can also add snow peas.

10. 10

    Step 10

    Serve the tofu stew with the white rice on a plate. Add cashews.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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