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Tofu and vegetable stew recipe
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28 ratings
Packed full of veggies, including cabbage, courgettes and carrots, this healthy, one-pot, vegan tofu stew is a real winter warmer. Tofu is a soy-based food that’s a great source of protein. Enjoy on its own or with a slice of crusty bread. See method
Ingredients
- 2 tbsp olive oil
- 450g tofu, shredded or cubed
- 1 large onion, sliced
- 1 clove of garlic, chopped
- 2 carrots, peeled and cut into batons
- ½ small cabbage, shredded
- 2 courguettes, sliced
- 400g tin chopped tomatoes
- 250ml water
- 1 bay leaf
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
895kj
215kcal
11%
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Fat
10g
15%
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Saturates
2g
10%
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Sugars
14g
15%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 17.4g
Protein 5g
Fibre 6.4g
Method
- Heat the oil in a large pan over a moderate heat. Add the onions and garlic and cook until soft. Add the tofuand cook for another four minutes. Add all the vegetables, bay leaf and water and stir.
- Season and simmer for 45 minutes. Remove the bay leaf, season again if necessary, then serve.
See more Vegan Recipes