Enjoy our vegetarian recipe Cauliflower Potato Stew by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.
|Calories||3163 kJ (755 kcal)|
chef's knife, peeler, plate, cutting board, Spoon, fork, bowl, non-stick frying pan, spatula
Mash the tofu on a plate using a fork until crumbly.
Coarsely chop the onion.
Take the cauliflower out of the freezer and let defrost. Peel the potatoes, dice them coarsely and transfer to a bowl.
Heat the canola oil in a non-stick frying pan over high heat and fry the crumbled tofu until it browns.
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.
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.
Enjoy your meal!