Creamy Mushroom Stew with Tofu

Name: Creamy Mushroom Stew with Tofu
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 1 Carrot (~ 3.4 oz); 1 Garlic clove (~ 0.1 oz); ½ Leek (~ 3.2 oz); 3.5 oz Mushrooms; 5.3 oz Potatoes (w/o skin); 3 twigs of Parsley, fresh or frozen (~ 2 tsp); 1 cup Vegetable broth; 5.3 oz Smoked tofu; ½ cup Sour cream, light; 1⁄3 cup Green peas, frozen; 2 tsp Olive oil; ½ tsp Thyme leaves, dried; Salt; Black pepper

This cold and frosty time of year calls for a warm and delicious stew. We got you covered with our delicious tofu and mushroom stew. Have fun cooking.

Nutritional information:

Calories	3334 kJ (796 kcal)
Protein	50 g
Fat	41 g
Carbohydrates	48 g
Fiber	11 g

Utensils:

cutting board, colander, chef's knife, cooking spoon, plate, pot, Spoon, bowl

Recipe instructions:

1

Rinse the peas in a colander with warm water and transfer to a plate. Cut the mushrooms into quarters and dice the carrot and potatoes coarsely, finely chop the garlic, cut the leek into rings and add to a bowl.

1⁄3 cup Green peas, frozen
3.5 oz Mushrooms
1 Carrot (~ 3.4 oz)
5.3 oz Potatoes (w/o skin)
1 Garlic clove (~ 0.1 oz)
½ Leek (~ 3.2 oz)

2

Dice the tofu. Heat the olive oil in a pot on medium heat. Fry the tofu until golden brown.

5.3 oz Smoked tofu
2 tsp Olive oil

3

Add the ingredients from the bowl into the pot and fry for approx. 2-3 minutes until the vegetables are lightly browned.

4

Turn the heat to low. Stir in the vegetable broth, cream, and peas.

1 cup Vegetable broth
½ cup Sour cream, light

5

Coarsely chop the parsley and add to the pot together with the thyme. Season with salt and pepper, put the lid on and let simmer for approx. 25 minutes until the potatoes are cooked.