Tofu and vegetable stew recipe
Packed full of veggies, including cabbage, courgettes and carrots, this healthy, one-pot, vegan tofu stew is a real winter warmer. Tofu is a soy-based food that’s a great source of protein. Enjoy on its own or with a slice of crusty bread.
See method- Serves 4
- 20 mins to prepare and 45 mins to cook
- 215 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 450g tofu, shredded or cubed
- 1 large onion, sliced
- 1 clove of garlic, chopped
- 2 carrots, peeled and cut into batons
- ½ small cabbage, shredded
- 2 courguettes, sliced
- 400g tin chopped tomatoes
- 250ml water
- 1 bay leaf
Each serving contains
- Energy
- 895kJ 215.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 14g
of the Reference intake
Carbohydrate 17.4gProtein 5.0gFibre 6.4g
Method
- Heat the oil in a large pan over a moderate heat. Add the onions and garlic and cook until soft. Add the tofuand cook for another four minutes. Add all the vegetables, bay leaf and water and stir.
- Season and simmer for 45 minutes. Remove the bay leaf, season again if necessary, then serve.
- See more Vegan Recipes
