Cauliflower Potato Stew

Cauliflower Potato Stew

Enjoy our vegetarian recipe Cauliflower Potato Stew by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.

Nutritional information:

Calories3163 kJ (755 kcal)
Protein57 g
Fat42 g
Carbohydrates30 g
Fiber9 g


chef's knife, peeler, plate, cutting board, Spoon, fork, bowl, non-stick frying pan, spatula

Recipe instructions:


Mash the tofu on a plate using a fork until crumbly.

  • 7.1 oz Smoked tofu
    7.1 oz Smoked tofu

Coarsely chop the onion.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)

Take the cauliflower out of the freezer and let defrost. Peel the potatoes, dice them coarsely and transfer to a bowl.

  • 7.1 oz Cauliflower, frozen
    7.1 oz Cauliflower, frozen
  • 3.5 oz Potatoes (w/o skin)
    3.5 oz Potatoes (w/o skin)

Heat the canola oil in a non-stick frying pan over high heat and fry the crumbled tofu until it browns.

  • 1 tsp Canola oil
    1 tsp Canola oil

Once the tofu turns golden brown, turn the heat to medium, add the onions and fry until translucent.


    Add the cauliflower and potatoes and fry for approx. 5 minutes. Stir occasionally.


      Add the vegetable broth and season with salt, pepper, and paprika powder.

      • ¾ cup Vegetable broth
        ¾ cup Vegetable broth
      • Salt
      • Black pepper
        Black pepper
      • ½ tsp Sweet paprika, ground
        ½ tsp Sweet paprika, ground

      Let simmer for approx. 15 minutes until the vegetables are soft but still have a bite to them.


        Stir in the cream cheese and bring to a boil. Season with salt and pepper and turn off the heat.

        • 2 ⁠½ Tbsp Cream cheese
          2 ⁠½ Tbsp Cream cheese

        Enjoy your meal!