Red Tofu Stew (Vegetarian)

Name: Red Tofu Stew (Vegetarian)
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 400 g Red kidney beans; 200 g Firm tofu; 1 Red onion; 1 Bell pepper; 2 Tomatoes; 4 Cloves garlic; 0-6 Chilli peppers (to taste); 300 ml Tomato purée; 100 g Cottage cheese; 1 Tbsp White vinegar; Spices (e.g. curry powder, cayenne pepper, herbes de provence); Salt and pepper; 1 Tbsp Sunflower oil (optional); Garnish (e.g. coriander, parsley, spring onions; optional); 4 Slices toasted bread (optional)

Nino @nino1992

Croatia

A very spicy and hearty tofu and vegetable stew. Low in calories, but high in protein, vitamins, and flavour. Of course, the spicy part is optional! 🌶️

If you're trying to lose weight, like me, you can make this dish even lighter. Avoid adding oil by blanching the firmer vegetables first before adding other ingredients. You can also use less bread to serve with the stew.

Vegans can substitute cottage cheese with some unsweetened rice milk, for example. Add some while cooking the stew to balance out the flavours and achieve a more creamy consistency. The same effect can be achieved if you crumble some of the tofu into the sauce.

#vegetarian #vegetarianfood #vegetarianrecipe

A very spicy and hearty tofu and vegetable stew. Low in calories, but high in protein, vitamins, and flavour. Of course, the spicy part is optional! 🌶️

#vegetarian #vegetarianfood #vegetarianrecipe

Nino @nino1992

Croatia

A very spicy and hearty tofu and vegetable stew. Low in calories, but high in protein, vitamins, and flavour. Of course, the spicy part is optional! 🌶️

#vegetarian #vegetarianfood #vegetarianrecipe

A very spicy and hearty tofu and vegetable stew. Low in calories, but high in protein, vitamins, and flavour. Of course, the spicy part is optional! 🌶️

#vegetarian #vegetarianfood #vegetarianrecipe

Saved

Ingredients

30 mins

2 people

400 gRed kidney beans
200 gFirm tofu
1Red onion
1Bell pepper
2Tomatoes
4 Clovesgarlic
0-6Chilli peppers (to taste)
300 mlTomato purée
100 gCottage cheese
1 TbspWhite vinegar
Spices (e.g. curry powder, cayenne pepper, herbes de provence)
Salt and pepper
1 TbspSunflower oil (optional)
Garnish (e.g. coriander, parsley, spring onions; optional)
4 Slicestoasted bread (optional)

Saved

Steps

30 mins

1

Prepare everything you need. Chop vegetables into medium or large chunks. Chop the tofu into large cubes. If you're using canned beans like me, make sure to thoroughly wash them first.
2

Coat the bottom of a pot with oil or, if you don't want to use oil, just add some water. Add the firmer vegetables in first (garlic, onions, chilli peppers, bell peppers). Cook on high heat for a few minutes until the vegetables soften up. Also, I suggest roasting the bell peppers first for extra flavour, but this is optional.
3

Then, reduce to medium heat. Add the tomato puree, tomatoes, red kidney beans, and tofu to the pot. The sauce should just about cover all the ingredients. If you don't have enough, add more tomato puree or water. Mix it all together.
4

Keep cooking and stirring the simmering stew on medium heat. Add some spices (I used curry powder, chives, salt, pepper). I suggest using a generous amount of spices.
5

Turn off the heat. Add some white vinegar to the pot and stir. I only added half a tablespoon. If you don't like vinegar, you can use lemon or lime juice. This gives a nice, zesty flavour to the stew.
6

Serve with toasted bread. Put some cottage cheese and garnish in the middle of the bowl. The mild flavour and creamy texture of cottage cheese balances out the stronger notes of tomato and chilli. Enjoy your meal!