Tofu stew with bread chips

Total time: 13hr 35m
Preparation Time: 95m

For 4 people

Nutritional Information

Contains 449 Kcal, 21g Protein, 51g Carbohydrates, 14g Fat


  • Stew
  • 125 g red kidney beans, soaked for approx. 12 hours
  • water, boiling
  • 200 g smoked tofu, cut into approx. 1 cm cubes
  • 2 onion, cut into thin strips
  • oil for frying
  • 2 garlic clove, pressed
  • 2 yellow peppers, cut into thin strips
  • 200 g waxy potatoes, halved lengthways, then finely sliced
  • 2 tins chopped tomatoes (approx. 800 g)
  • 0.25 bunch oregano, finely chopped
  • 4 tbsp sultanas
  • 1.5 tsp chilli powder
  • 2 tbsp tomato puree
  • 1.75 tsp salt
  • 0.25 tsp cinnamon
  • a little pepper
  • Bread chips
  • 1 tbsp olive oil
  • 100 g dark Ticino bread, cut into slices approx. 3 mm thin
  • 1 garlic clove, pressed

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  • Stew

    Drain the beans, and simmer in boiling water approx. 1 1/4 hrs. until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 mins. then remove. Add a little oil, sauté the onions, garlic, pepper, potatoes and sultanas for approx. 3 mins., add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Cover and simmer for approx. 10 mins., then stir in the beans and tofu and gently heat through.
  • Bread chips

    Place the slices of bread on a baking tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread. Bake/dry for approx. 5 mins. in an oven preheated to 200°C (convection). Serve the smoked tofu stew with the chips.
  • Tip:

    Instead of dried beans, use 1 tin of kidney beans, rinsed and drained.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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