Summary

Ingredients

• 250 g potato (s)
• 100 g lentils, reen
• 2 medium onion (s)
• 2 teaspoons vegetable stock
• 2 cloves garlic
• 130 g canned peas and carrots (drained weiht)
• 200 g tofu, oranic, firm
• some sunflower oil
• some soy sauce
• some salt and pepper

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Instructions

1. Chop the onions and fry them in a saucepan with a little oil until they are translucent. Peel and dice the potatoes. Add the potatoes, lentils, vegetable stock and 1.2 liters of water to the pot. Now cook the whole thing until the potatoes are soft. Just before the end of the potato cooking time, add the peas and carrots and heat them up.
2. While the stew is cooking, dice the tofu and soak in a little soy sauce, oil, and chopped garlic.
3. When the potatoes are ready, season the stew with salt and pepper and take it off the stove so that it can cool down a bit. Now fry the tofu in a pan on high heat until crispy. Finally, fill the stew in bowls and sprinkle with the tofu.
4. The whole thing makes 3 generous servings.
5. In order for the tofu to get nice and crispy, it is important to use it that is firm. It also tastes great if you put it in a day in advance. However, the time in which the potatoes cook is also sufficient.
6. If you are not a vegetarian / vegan, I would use bacon instead of tofu.