Ingredients
Preparation
Step 1 Peel the potatoes, cut them into bite-sized pieces and cook them in salted water until they are cooked.
Step 2 Cut green beans into 3 cm long pieces and also cook in salted water.
Step 3 Cut the vegetable onion, carrot and pepper into small cubes and the leek into fine rings. Chop garlic finely.
Step 4 Heat rapeseed oil in a large pot, add onions to the pot and fry. Add the carrots and peppers to the pot one at a time. Roast lightly over medium heat, stirring regularly.
Step 5 Add leek, garlic and bay leaves and deglaze with vegetable stock. Let simmer for 15 minutes.
Step 6 Cut smoked tofu into cubes.
Step 7 Add smoked tofu, peas, potatoes and green beans and heat briefly.
Step 8 Season the stew with salt and pepper.
100 g potatoes
50 g green beans
1 vegetable onion (150 g)
1 carrot (100 g)
1 red pepper (150 g)
1/2 Leek (75 g)
1 clove of garlic
2 tbsp rapeseed oil (30 g)
2 bay leaves
800 ml vegetable broth
150 g smoked tofu
100 g peas (frozen)
Pinch of Salt & Pepper