Fiery stew with tofu, vegetables and potatoes

Ingredients for 4 servings:

• 150 g smoked tofu, diced
• 1 large onion(s)
• 4 cloves garlic
• 2 large carrots
• 2 small potatoes
• 1 handful of mushrooms
• 150 g broccoli
• 200 gr. can/n kidney beans, not drained
• 2 tbsp Jalapeño(s), sliced, from the jar
• 400 gr. can/n tomatoes, peeled
• 250 ml vegetable stock
• 1 bay leaf
• Pinch(s) of salt and pepper
• 2 tbsp coarse-grained mustard
• 1 tbsp tomato paste
• 2 tbsp paprika powder, sweet

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

simple, vegan, low-calorie

Slice the onion into thin rings, finely chop the garlic, wash, peel, and very thinly slice the carrots and potatoes. Wash the broccoli and cut into small florets, and wash and quarter the mushrooms. Heat a little oil in a large, deep pot and fry the tofu until crispy. Add the onions and garlic, sauté briefly, and then add the carrots, mushrooms, and potatoes. Sauté everything for a while longer, then add the salt, pepper, mustard, tomato paste, and paprika. Deglaze everything with the vegetable stock and add the canned tomatoes and bay leaf. Cover and simmer on low heat for about 10 minutes. Now add the broccoli to the pan and continue to simmer, covered. Stir occasionally! Simmer until the broccoli is the desired firmness, then remove the bay leaf, stir in the kidney beans and jalapeños, and bring back to a simmer. Season to taste, then remove the pot from the heat and let the stew rest, covered. It actually tastes best reheated the next day. The stew is hearty yet fairly low in calories. I’ve made this dish several times during my weight loss program, and I’ve always eaten a lot, and I still managed to shed the pounds.