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🍽️ Vegetable Pot with Tofu

238 kcal · 30 min · 4 servings

Ingredients

• 200 g potatoes (2 potatoes)
• 150 g celeriac (1 piece)
• 100 g carrots (1 carrot)
• 100 g leek (1 small stalk)
• 700 ml classic vegetable broth
• 2 bay leaves
• 450 g Brussels sprouts (frozen)
• 100 g smoked tofu
• nutmeg
• salt
• pepper
• 0.5 bunch chives

Instructions

1. 1. Peel the potatoes, celery, and carrots.
2. 2. Thoroughly wash the peeled vegetables.
3. 3. Cut the potatoes, celery, and carrots into small cubes.
4. 4. Clean the leeks.
5. 5. Slice the leeks lengthwise.
6. 6. Rinse the leeks as well.
7. 7. Cut the leeks into rings about 1 cm wide.
8. 8. Pour the vegetable broth into a pot.
9. 9. Add the bay leaves to the broth.
10. 10. Bring the broth with the bay leaves to a boil.
11. 11. Add the cubes of potatoes, carrots, and celery to the boiling broth.
12. 12. Let the mixture come to a boil again.
13. 13. Add the Brussels sprouts to the pot.
14. 14. Add the leek rings to the pot.
15. 15. Bring the vegetables to a boil again.
16. 16. Cover the pot.
17. 17. Reduce the heat to medium.
18. 18. Let the vegetables cook for about 15 minutes.
19. 19. Cut the tofu into small cubes.
20. 20. Add the tofu cubes to the vegetables.
21. 21. Reduce the heat to low.
22. 22. Let the tofu cook in the pot for about 3 minutes.
23. 23. Grate some nutmeg over the dish.
24. 24. Season with salt.
25. 25. Season with pepper.
26. 26. Rinse the chives.
27. 27. Shake the chives dry.
28. 28. Cut the chives into small rings.
29. 29. Sprinkle the tofu vegetable pot with the chive rings.

Nutrition per serving

• kcal: 238
• Protein: 23 g · Fett/Fat: 6 g · Carbs: 22 g