Pumpkin and Tofu Stew

5 1 ratings
Total time 50 mins
50 mins preparation time

If you're looking for a warming winter stew recipe then look no further than this vegan friendly pumpkin and tofu stew

Ingredients

4 portion(s)
300 g
of hokkaido pumpkin, cut into small pieces
300 ml
water
2 tbsp
rapeseed oil
80 g
onion, sliced
250 g
red peppers, cut into small pieces
150 g
green pepper, cut into small pieces
1 
clove of garlic, crushed
200 g
smoked tofu, cut into small pieces
 ½ tsp
ground cumin
 ½ tsp
ground coriander
 ½ tsp
ground turmeric
500 g
tomato puree
1 tbsp
parsley
Nutritional facts (per portion): 728 kJ  /  174 kcal

Preparation

Step 1

Heat the oil in a hob-safe casserole dish or lidded saucepan and fry the onion for a few minutes. Then add the rest of the vegetables, tofu, garlic and the spices.

Step 2

Fry it all for about 10 minutes, then pour water, add tomato purée and soy sauce. Stew it covered for about 30 minutes and stir occasionally.

Step 3

Finally, add the parsley and serve.

Recipe-ID: 917

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Heat the oil in a hob-safe casserole dish or lidded saucepan and fry the onion for a few minutes. Then add the rest of the vegetables, tofu, garlic and the spices.

Fry it all for about 10 minutes, then pour water, add tomato purée and soy sauce. Stew it covered for about 30 minutes and stir occasionally.

Finally, add the parsley and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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