Tofu and vegetable stew recipe

Name: Tofu and vegetable stew
Yield: Serves 4
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

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

Shop your ingredients

Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
The Tofoo Co. Extra Firm Organic Tofu Naked XL 450g
450g tofu, shredded or cubed
£3.50
£7.78/kg
Tesco Brown Onions Loose
1 large onion, sliced
£0.11
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
1 clove of garlic, chopped
£0.87
£0.22/each
Tesco Carrots 1Kg
Aldi Price Match
2 carrots, peeled and cut into batons
£0.69
£0.69/kg
Tesco White Cabbage Each
Aldi Price Match
½ small cabbage, shredded
£0.89
£0.89/each
Tesco Courgettes Loose
Aldi Price Match
2 courguettes, sliced
£0.56
£2.78/kg
Grower's Harvest Chopped Tomatoes 400G
Aldi Price Match
400g tin chopped tomatoes
£0.43
£1.08/kg
Tesco Bay Leaves
1 bay leaf
£0.80
£0.08/each

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.