Tofu stew with bread chips

Tofu stew with bread chips

Total: 13 hr 40 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / person: 449 kcal
, Fat: 14 g
, Carbohydrate: 51 g
, Protein: 21 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125 g red kidney beans, soaked for approx. 12 hours
water, boiling
oil for frying
200 g smoked tofu, cut into approx. 1 cm cubes
2 onions, cut into strips
2 garlic cloves, squeezed
2 yellow peppers, cut into strips
200 g waxy potatoes, halved lengthways, then finely sliced
4 tbsp sultanas
2 tbsp tomato puree
2 tins chopped tomatoes (approx. 800 g)
¼ bunch oregano, finely chopped
1 ½ tsp chilli powder
¼ tsp cinnamon
1 ¾ tsp salt
a little pepper

Bread chips

100 g dark Ticino bread, cut into slices approx. 3 mm thin
1 tbsp olive oil
1 garlic clove, squeezed
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How it's done

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Drain the beans, and simmer in boiling water approx. 1 1/4 hrs. until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 mins. then remove. Add a little oil, sauté the onions, garlic, pepper, potatoes and sultanas for approx. 3 mins., add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Cover and simmer for approx. 10 mins., then stir in the beans and tofu and gently heat through.

Bread chips

Place the slices of bread on a baking tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread.

Bake/dry for approx. 5 mins. in an oven preheated to 200 °C (convection).

Serve the smoked tofu stew with the chips.

Good to know
Tip: Instead of dried beans, use 1 tin of kidney beans, rinsed and drained.

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