Vegetable stew with smoked tofu

Vegetable stew with smoked tofu, light and adjusted veggie lover dish, additionally ideal to take with you: the vegetable stew with a scrumptious colourful note given by the hot curry.

The recipe is gluten-free. lactose-free. vegan.

Main course Per 4 people

• 230 g of smoked tofu
• 1large onion
• 2peppers, eg. red and yellow
• 700 g pumpkin, weighed and peeled, eg. butternut
• 2garlic cloves
• 20 g of fresh ginger
• 3 tbsp of olive oil
• 2 tsp garam masala (spicy curry)
• 2 tbsp of tomato paste
• 2bay leaves
• 1 dl of vegetable broth, eg. Vegan
• 2 boxes of 400 g chopped peeled tomatoes
• 1 box of kidney beans of 435 g, drained weight 310 g
• 1 box of 198 g corn kernels, drained weight 170 g
• sale
• 3 sprigs of coriander

1. Cut the tofu into cubes. Chop the onion, cut the peppers and pumpkin into small cubes, finely chop the garlic and grate the ginger.

2. Heat the olive oil in a pan, fry the onion, add the peppers, pumpkin, garlic, ginger and garam masala and continue to brown, stirring constantly. Add the tomato paste, tofu and bay leave. Add the broth, the tomatoes and simmer for 5 minutes.

3. Drain the beans and corn, rinse them underwater, drain and add them. Let it simmer over low heat for another 15 minutes. Season with garam masala and salt. Spread the vegetable stew on plates and garnish with the chopped coriander leaves.

You can replace the pumpkin with zucchini. For a more nutritious meal, accompany with a slice of bread or wholemeal baguette each (vegan, lactose-free or gluten-free) of 50 g each. Thus the dish provides approx. 120 kcal more per person. For takeaway: prepare the stew in the evening, put it in a lunchbox and leave it in the fridge overnight. The next day, enjoy it cold or heat it up before eating. The stew is also ideal for freezing.