Georgian-Style "Chashushuli" Tofu with Potatoes

Name: Georgian-Style "Chashushuli" Tofu with Potatoes
Cook time: 40 min
Yield: 4 meals
Ingredients: 2-2,5 l water; salt; potatoes; onion; garlic clove; red pepper; tofu; oil; black pepper; paprika powder; chili powder; dried herbs; diced tomatoes; water; parsley

This dish is a plant-based take on the traditional Georgian Chashushuli, a slow-simmered stew known for its rich, slightly spicy tomato sauce. Served with soft potatoes, it creates a satisfying and comforting meal with a fresh touch of parsley at the end.

40 min

Vegan Gluten-free

Potatoes:: 2-2,5 l water; 0.5 tspsalt; 1 pkgpotatoes
Chashushuli:: 1 onion; 2 garlic clove; 2 red pepper; 3 pkgtofu; 2 tbspoil; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgpaprika powder; 1 pkgchili powder; 1 pkgdried herbs; 1 pkgdiced tomatoes; 2 dlwater; 1 pkgparsley

Tip

If you like roasted potatoes, you can prepare them in the oven. Cut them into wedges, spread them on a baking tray, drizzle with oil, and season to taste. Bake at 225 °C for about 30 minutes.

1
Pour 2–2.5 liters of water into a pot and bring it to a boil. Peel the potatoes, wash them, and cut them into smaller pieces. Add a pinch of salt, add the potatoes, reduce the heat, and cook them for about 15–20 minutes.
2
Peel the onion and garlic, then finely chop them. Wash the bell peppers, remove the cores, and cut them into small pieces.
3
Remove excess moisture from the tofu using a paper towel and crumble it onto a plate.
4
Wash the parsley and chop it finely.
5
Heat a pan with oil. Add the tofu and stir-fry for 3–4 minutes.
6
Add the onion and bell peppers, and continue frying for another 2–3 minutes. Season with salt, pepper, paprika, chili seasoning, and dried herbs.
7
Pour in the crushed tomatoes, rinse the package with 2 dl water, and add it to the mixture. Bring to a boil, then simmer over low heat for 6–8 minutes.
8
Stir in the chopped parsley.
9
Serve the Chashushuli on plates with a portion of potatoes.