Vegan Tofu Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 4 small potatoes, firm (Linda)
- 1 zucchini
- 2 carrot (s)
- 1 packet tofu (e.g. Philosopher`s Tofu)
- 500 ml water
- 4 tablespoon tomato paste
- salt
- pepper
- Herbs, liquid seasoning, organic (e.g. from harvest blessings)
- Paprika powder, noble sweet
- turmeric
- 1 pack sprouts, mixed (e.g. trio sprout mix), or something similar such as mung bean sprouts
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes. Roughly dice the potatoes. Cut the zucchini and carrots into spaghetti with a spiral cutter, cut the remaining stalks into cubes. Roughly dice the tofu.
- Fry the onions in oil, then add the potatoes and fry them. Add the carrots and keep stirring, then mix in the zucchini. They may give off some more water in the process. Now add the tofu and stir everything carefully.
- Now pour in the water with the herb seasoning or a vegetable stock, then add the tomato paste and the spices as desired. Simmer gently for about 10 to 15 minutes and fold in the sprouts shortly before the end of the cooking time. Season again to taste.
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