Tofu Stew with Chips


13hr 35m
Preparation/cooking time: ca. 95m + Soften: ca. 720m

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. chilli 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

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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.

Products used in this recipe

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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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