Carrot stew with tofu

Ingredients for 4 servings:

• 1 kg carrot(s)
• 1 kg potatoes
• 2 onions
• 2 packs of smoked tofu
• 8 tbsp vegetable oil
• 200 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, quick and vegan

In preparation, dice the onions, peel the carrots and potatoes and cut them into bite-sized pieces, and crumble the smoked tofu. Heat 2 tablespoons of oil in a large pot over medium heat and fry the onions until translucent and lightly browned. At the same time, heat 6 tablespoons of oil in a pan and fry the tofu crumbs until crisp, adding more oil if necessary. Briefly sauté the carrots and potatoes in the pot, then deglaze with the vegetable stock, cover the pot, and simmer for about 20 minutes. Add the fried tofu halfway through and let it simmer. Finally, lightly mash the vegetables with a masher. A delicious alternative is to add a few toasted chopped almonds or to use almond-nut tofu. If you like it very spicy or want to work with natural tofu, you can also deglaze the tofu in the pan with a little soy sauce.