Tofu Stew with Chips
Ingredients
- 125 g red kidney beans, soaked for approx. 12 hours
- Water, boiling
- oil to fry
- 200 g smoked tofu, cut into 1-cm cubes
- 2 onion, cut into thin strips
- 1 clove of garlic, pressed
- 200 g waxy potatoes, cut in half lengthways and then into thin slices
- 4 tbsp. sultanas
- 2 yellow pepper, cut into thin strips
- 2 tins chopped tomatoes (ca. 800 g)
- 2 tbsp. tomato puree
- 0.25 bunch oregano, finely chopped
- 1.5 tsp. chili powder
- 1.75 tsp. salt
- 0.25 tsp. cinnamon
- a little pepper
- 1 tbsp. olive oil
- 100 g dark Ticino bread, cut into 3-mm-thick slices
Total time: 13hr 35m
Preparation Time: 95m
Servings
For
4 people
Nutritional Information
Contains 449 Kcal, 21g Protein, 51g Carbohydrates, 14g Fat
Ingredients
- 125 g red kidney beans, soaked for approx. 12 hours
- Water, boiling
- oil to fry
- 200 g smoked tofu, cut into 1-cm cubes
- 2 onion, cut into thin strips
- 1 clove of garlic, pressed
- 200 g waxy potatoes, cut in half lengthways and then into thin slices
- 4 tbsp. sultanas
- 2 yellow pepper, cut into thin strips
- 2 tins chopped tomatoes (ca. 800 g)
- 2 tbsp. tomato puree
- 0.25 bunch oregano, finely chopped
- 1.5 tsp. chili powder
- 1.75 tsp. salt
- 0.25 tsp. cinnamon
- a little pepper
- 1 tbsp. olive oil
- 100 g dark Ticino bread, cut into 3-mm-thick slices
Instructions
- Drain the beans, and simmer in boiling water approx. 1 1/4 hours until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 minutes, then remove. Add a little oil, sauté the onions, garlic, peperoni, potatoes and sultanas approx. 3 minutes, add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Simmer for approx. 10 minutes, then add the beans and tofu to the pan, and heat briefly.
- Place the slices of bread on an oven tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread. Bake/dry approx. 5 minutes in a preheated 200°C convection oven. Serve the stew with the chips.
