Tofu Stew with Potato and Vegetables

Ingredients

• Tofu200 g
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Oil1 teaspoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Place the tomato and garlic in a pot filled with boiling water and boil for 5 minutes.

3. 3

   Step 3

   Next, remove and blend. Add some cooking water. Set aside.

4. 4

   Step 4

   Dice the tofu, chop the onion and cut the bell pepper into strips. You can use red and/or green bell pepper.

5. 5

   Step 5

   Heat the oil in a pot over medium-high heat. Once heated, add the onion with the bell pepper.

6. 6

   Step 6

   Add salt and pepper and stir-fry while stirring from time to time for 5 minutes over medium heat. In the meantime, peel the potato, dice and add.

7. 7

   Step 7

   Then add the sauce with the tofu and, if necessary, some more liquid.

8. 8

   Step 8

   Once boiling, cover and continue cooking over low heat for 8-10 minutes until the potato is well cooked.

9. 9

   Step 9

   Season to taste and serve the tofu stew with potatoes and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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