Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 2 red pepper (s)
• 2 zucchini
• 2 carrot (s)
• 3 onion (s)
• 3 clove (s) garlic
• 200 g tofu, smoked
• 3 tablespoon tomato paste
• 2 dashes olive oil
• 150 ml red wine, dry
• some stalks thyme, rosemary, marjoram, dried also work
• 3 bay leaves
• 3 allspice grains
• 3 tablespoon, heaped paprika powder, noble sweet
• Salt, preferably smoked salt
• pepper
• possibly water or vegetable stock

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Instructions

1. Finely chop the onions, garlic and herbs, cut the remaining vegetables into large cubes, cut the tofu into fine cubes.
2. Heat the oil in a large saucepan, slowly fry the onions and garlic until translucent, then increase the heat a little. Add the tofu and carrots and sauté briefly until all the ingredients take on a light brownish color. Scatter paprika, salt and pepper on top, add tomato paste, stir and roast everything briefly, then deglaze with the wine, add bay leaves and allspice, stir and reduce the heat again. If the sauce evaporates too quickly, add a little water or vegetable stock (just a little it shouldn`t be a soup, but a creamy sauce!).
3. Now add the potatoes, paprika, zucchini and the herbs, stir everything well and simmer covered over low heat until the potatoes have absorbed almost all of the sauce and are well soft. This takes approx. 30 - 45 minutes. Stir again and again and, if necessary, deglaze with a little water or vegetable stock.
4. It tastes best with bread and reheated.
5. Tip: If you like, you can deglaze with red wine instead of water or vegetable stock.
6. The dish can also be wonderfully prepared in the oven, e.g. in a Roman pot.
7. Zucchini and peppers can of course be replaced with any other vegetable, depending on what the fridge has to offer. It is therefore ideally suited for recycling leftovers.