Tofu with potato and beans

Tofu with potato and beans

Total: 40 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / person: 294 kcal
, Fat: 9 g
, Carbohydrate: 31 g
, Protein: 14 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

1 tsp sesame oil
750 g beans
600 g waxy potatoes, thinly sliced
2 dl vegetable bouillon
1 tsp herb salt
a little pepper
1 tsp sesame oil
200 g smoked tofu, cut into triangles
2 red onions, cut into strips
½ tsp herb salt
a little pepper
1 tbsp mixed seeds, roasted
1 tbsp chervil leaves
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How it's done

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Heat the oil in a large pan, sauté the beans and potatoes for approx. 2 mins. Add the bouillon, cover and simmer over a low heat for approx. 20 mins. Season. Heat the oil in a non-stick pan, sauté the tofu and onions over a medium heat for approx. 5 mins., then remove and season. Serve the potatoes and beans with the tofu, with a sprinkling of mixed seeds and chervil.

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