Tofu Stew with Chips

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

For 4 people

Nutritional Information

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


  • Tofu Stew
  • 125 g red kidney beans, soaked for approx. 12 hours
  • Water, boiling
  • 200 g smoked tofu, cut into 1-cm cubes
  • 2 onion, cut into thin strips
  • oil to fry
  • 2 garlic cloves, pressed
  • 2 yellow peppers, cut into thin strips
  • 200 g waxy potatoes, cut in half lengthways and then into thin slices
  • 2 tins chopped tomatoes (ca. 800 g)
  • 0.25 bunch oregano, finely chopped
  • 4 tbsp. sultanas
  • 1.5 tsp. chili powder
  • 2 tbsp. tomato paste
  • 1.75 tsp. salt
  • 0.25 tsp. cinnamon
  • a little pepper
  • Crisps
  • 1 tbsp. olive oil
  • 100 g dark Ticinese bread, cut into 3-mm-thick slices
  • 1 garlic cloves, pressed

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  • Tofu Stew

    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.
  • Crisps

    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.
  • Tipp:

    Statt getrocknete Bohnen 1 Dose Kidney- Bohnen verwenden, abspülen, abtropfen.

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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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