Lentil stew with crispy tofu

Ingredients for 3 servings:

• 250 g potatoes
• 100 g lentils, green
• 2 m.-sized onion(s)
• 2 tsp vegetable broth
• 2 cloves garlic
• 130 g peas and carrots from the can (drained weight)
• 200 g tofu, organic, cut-proof
• some sunflower oil
• some soy sauce
• some salt and pepper

Instructions

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

simple, vegan, cheap

Finely chop the onions and sauté in a pan with a little oil until translucent. Peel and dice the potatoes. Add the potatoes, lentils, vegetable stock, and 1.2 liters of water to the pan. Cook until the potatoes are tender. Just before the potatoes are done cooking, add the peas and carrots and heat through. While the stew is cooking, dice the tofu and marinate it in a little soy sauce, oil, and chopped garlic. When the potatoes are ready, season the stew with salt and pepper and remove from the heat to allow it to cool slightly. Fry the tofu in a pan over high heat until crispy. Finally, ladle the stew into bowls and sprinkle with the tofu. This makes 3 generous portions. To ensure the tofu is nice and crispy, it’s important to use firm tofu. It also tastes great if you marinate it the day before. However, the cooking time for the potatoes is sufficient. If you are not a vegetarian/vegan, I would use bacon instead of the tofu.