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Tofu stew with bread chips
1 h 35 m active | 13 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 449
  • Fat about 14g
  • Carbohydrates about 51g
  • Protein about 21g
This is needed
This is needed for 4 people
Stew
  • water, boiling
  • 125 g red kidney beans, soaked for approx. 12 hours
  • oil for frying
  • 2 onions, cut into thin strips
  • 2 yellow pepper, cut into thin strips
  • 2 garlic clove, pressed
  • 200 g smoked tofu, cut into approx. 1 cm cubes
  • 200 g waxy potatoes, halved lengthways, then finely sliced
  • 4 tbsp sultanas
  • 2 tbsp tomato puree
  • 2 tins chopped tomatoes (approx. 800 g)
  • 0.25 bunch oregano, finely chopped
  • 1.5 tsp chilli powder
  • 0.25 tsp cinnamon
  • 1.75 tsp salt
  • a little pepper
Bread chips
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 100 g dark Ticino bread, cut into slices approx. 3 mm thin
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And that's how it's done
And that's how it's done
Stew
Drain the beans, and simmer in boiling water approx. 1 1/4 hrs. until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 mins. then remove. Add a little oil, sauté the onions, garlic, pepper, potatoes and sultanas for approx. 3 mins., add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Cover and simmer for approx. 10 mins., then stir in the beans and tofu and gently heat through.
Bread chips
Place the slices of bread on a baking tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread. Bake/dry for approx. 5 mins. in an oven preheated to 200 °C (convection). Serve the smoked tofu stew with the chips.