A warming winter stew with white beans, tomatoes, potatoes, kale and smoky tofu – hearty, high in fibre and ideal for batch cooking.
Prep15 min
Total50 min
Servings4
Protein per servingapprox. 21 g
Ingredients
serves 4
2 tbsp olive oil
200 g smoked tofu
1 onion
2 garlic cloves
2 carrots
400 g potatoes
1 tsp smoked paprika
1 tsp dried thyme
1 tin chopped tomatoes (400 g)
700 ml vegetable stock
2 tins white beans (240 g drained each)
150 g kale
1 tsp mustard
1 tbsp lemon juice
Salt and pepper
Method
Cut the smoked tofu into small cubes. Finely dice the onion and garlic; peel the carrots and potatoes and cut them into 1 to 2 cm pieces.
Heat 1 tbsp oil in a large pot and fry the tofu for 5 minutes until crispy. Remove and set aside.
Add the remaining oil to the pot, sweat the onion for 3 minutes, then add the garlic, paprika and thyme and toast for 1 minute.
Add the carrots, potatoes, tomatoes and stock, cover and simmer for 15 minutes.
Rinse the beans. Strip the kale from the tough stalks and chop it. Add both to the pot and simmer for another 10 minutes until the potatoes are soft.
Season with mustard, lemon juice, salt and pepper and serve with the crispy smoked tofu.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
A slice of wholegrain spelt bread goes well with it.
The stew keeps in the fridge for 3 to 4 days and tastes even better reheated.
