Mediterranean Tofu Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 180 g tofu - minced
- 1 large onion (s)
- 1 clove garlic
- 1 large zucchini
- 1 small eggplant (s)
- 250 g mushrooms
- 1 tablespoon tomato paste
- 1 can tomato (s), diced
- 150 ml vegetable stock
- 1 tablespoon oil
- some salt and pepper
- some herbs, Italian
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and sauté in a little oil. Then add the minced tofu and fry, finely chop the garlic and add to the tofu together with the tomato paste. Deglaze with vegetable stock.
- Cut aubergine and zucchini into cubes (approx. 0.5 cm) and add to the tofu together with the tomatoes, simmer for approx. 10 minutes. Cut the mushrooms into slices and add them together with the Italian herbs, simmer for another 10 minutes. Season to taste with salt and pepper.
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