Vegan Beetroot Stew with Tofu

Summary

Ingredients

• 2 bell peppers (preferably red), diced
• 2 beetroot, precooked, vacuum-packed
• 400 g potato (s), boiled
• 200 g tofu, marinated, diced
• 2 tablespoon tomato paste
• 2 tablespoon sauce, spicy (e.g. harissa or ajvar)
• 200 g peas (frozen)
• 50 ml water
• Vegetable broth, instant
• 1 tablespoon olive oil
• pepper
• garlic

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Instructions

1. Heat the oil, sweat the diced paprika and the diced tofu with the tomato paste. Dice the beetroot, add and fry briefly.
2. Add hot sauce, water and stock powder and bring to the boil. Add the frozen peas and simmer for approx. 3 minutes.
3. Dice the potatoes (cook them beforehand or from the day before) and warm them up in the stew. Now season to taste with pepper and garlic.
4. If you don`t want to eat vegan, you can pour about 100 g of diced feta cheese on top.