Summary

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

1. 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.
2. Add tomato paste, bay leaves and paprika powder. Let everything stew for a good 30 minutes.
3. 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.
4. This fits e.g., red cabbage or spaetzle.