Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g tofu
- 2 large carrot (s)
- 2 medium onion (s)
- 2 cloves garlic (more if you like)
- 1 bell pepper (s)
- 150 g mushrooms
- 150 ml red wine
- 500 ml vegetable stock
- 1 dash soy sauce
- thyme
- paprika powder
- salt
- pepper
- 1 chilli pepper (s)
- 3 tablespoon tomato paste
- 1 tablespoon olive oil, for frying
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Cut the onions, garlic and tofu into small pieces and fry them in a saucepan in olive oil. Add a dash of soy sauce. Cut the carrots into small pieces, put them in the saucepan and deglaze with the wine and the stock.
- Add tomato paste, bay leaves and paprika powder. Let everything stew for a good 30 minutes.
- Cut the bell pepper and mushrooms into small pieces and add to the saucepan with the remaining spices. Cook for another 5 minutes and season to taste. Remove the bay leaves.
- This fits e.g., red cabbage or spaetzle.
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