"Chashushuli” Tofu Stew with Potatoes

Name: "Chashushuli” Tofu Stew with Potatoes
Cook time: 40 min
Yield: 4 meals
Ingredients: 1 kg potatoes; salt; onion; garlic clove; red pepper; tofu; oil; black pepper; paprika powder; chili powder; dried herbs; diced tomatoes; water; parsley

This recipe is inspired by Georgian cuisine. The dish resembles goulash and is packed with flavor. Tofu works perfectly as a protein source in this recipe.

40 min

Vegan Gluten-free

Potatoes:: 1 kg potatoes; 0.5 tspsalt
Stew:: 1 onion; 2 garlic clove; 2 red pepper; 2 pkgtofu; 2 tbspoil; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgpaprika powder; 1 pkgchili powder; 1 pkgdried herbs; 1 pkgdiced tomatoes; 2 dlwater
For Finishing:: 1 pkgparsley

Tip

If you like, you can also roast the potatoes in the oven. Cut the potatoes into wedges with their skins on, place them on a baking tray, add oil, and season to taste. Roast at 225 °C for about 30 minutes.

1
Bring water to a boil for the potatoes. Peel the potatoes. Cook them in salted water until tender.
2
Peel and finely chop the onion and garlic. Wash and chop the peppers.
3
Press the tofu with paper towels to remove moisture, then crumble it onto a plate.
4
Heat a frying pan with oil. Add the tofu and fry, stirring, for about 3–4 minutes.
5
Then add the onion and peppers to the pan. Continue frying briefly. Season with salt, black pepper, paprika powder, chili powder, and the dried herb mix.
6
Pour the crushed tomatoes into the pan, rinse the can with water, and add it as well. Bring to a boil and simmer for about 6–8 minutes.
7
Finally, chop the parsley and stir it into the stew.
8
Serve the stew with potatoes.

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"Chashushuli” Tofu Stew with Potatoes

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Nutrition values (per meal)

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