Vegan Beetroot Stew with Tofu
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Heat the oil, sweat the diced paprika and the diced tofu with the tomato paste. Dice the beetroot, add and fry briefly.
- Add hot sauce, water and stock powder and bring to the boil. Add the frozen peas and simmer for approx. 3 minutes.
- 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.
- If you don`t want to eat vegan, you can pour about 100 g of diced feta cheese on top.
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