Summary

Ingredients

• 0.5 ½ aubergine (s)
• 1 zucchini
• 1 ½ bell pepper (s)
• 2 tomato (s)
• 1 onion (s)
• 2 cloves garlic
• 50 g tofu
• 1 tablespoon Maggi or soy sauce
• thyme
• rosemary
• some vegetable broth

Print Recipe Pin Recipe

Instructions

1. Crumble the tofu into small pieces and mix with a little Maggi seasoning or, alternatively, soy sauce, thyme and rosemary and let it steep a little.
2. Cut the aubergine, zucchini and bell pepper into small cubes, peel the tomatoes and also dice them, finely chop the onion and garlic.
3. Heat some oil in a pan and fry the aubergine first and then set it aside. Next, fry the zucchini and set aside as well. Now add the bell pepper, tofu, garlic and onion to the pan and fry well. Add the fried vegetables as well as the tomatoes, a little rosemary, salt, thyme and approx. 50 ml vegetable stock, stir and let cook, covered, for 5 minutes.