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.
|3500 kJ (836 kcal)
cutting board, colander, chef's knife, cooking spoon, plate, pot, Spoon, bowl
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.
Dice the tofu. Heat the olive oil in a pot on medium heat. Fry the tofu until golden brown.
Add the ingredients from the bowl into the pot and fry for approx. 2-3 minutes until the vegetables are lightly browned.
Turn the heat to low. Stir in the vegetable broth, vegan cream, and peas.
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.
Enjoy your meal!