# Main courses # Vegetables

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

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

30 g

Kikkoman Naturally Brewed Soy Sauce

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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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

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

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