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🍽️ Colorful Potato and Tofu Stew

624 kcal · 30 min

Ingredients

• 400 g potatoes
• salt
• 200 g tofu
• 250 g kidney beans (can; drained weight)
• 2 small onions
• 2 garlic cloves
• 2 large red bell peppers
• 10 g butter (1 tbsp)
• 1 large bay leaf
• 100 ml carrot juice
• 2 tsp tomato paste
• 2 tbsp rapeseed oil
• pepper
• paprika powder (sweet)
• 1 pinch cumin

Instructions

1. 1. Wash the potatoes and cook them with the skin in salted water for 20 minutes until tender.
2. 2. Meanwhile, cut the tofu into 1 cm cubes.
3. 3. Drain the kidney beans in a sieve, rinse them and let them drain well.
4. 4. Peel the onions and garlic and chop them finely.
5. 5. Quarter the bell peppers, remove the seeds, wash them and cut them into cubes.
6. 6. Heat the butter in a pot and sauté the onions until translucent. Add the bell peppers and sauté briefly.
7. 7. Add the bay leaf, carrot juice and tomato paste. Cook everything covered over medium heat for about 10 minutes.
8. 8. Drain the potatoes, rinse them under cold water, peel them and let them cool slightly. Then cut them into about 1 cm cubes.
9. 9. Heat the oil in a large pan. Fry the garlic, potatoes and tofu in it for 5–7 minutes, turning occasionally.
10. 10. Season with salt, pepper and paprika powder. Reduce the heat to medium and continue frying for 10 minutes. Add the kidney beans, heat them and keep the pan warm.
11. 11. Remove the bay leaf from the pepper and carrot juice mixture and puree the liquid in the pot finely with a hand blender.
12. 12. Season the puree with salt, pepper, paprika powder and cumin. Add the pepper sauce to the pan, bring everything to a boil again. Cook for another 4–5 minutes and serve.

Nutrition per serving

• kcal: 624
• Protein: 35 g · Fett/Fat: 21 g · Carbs: 71 g