Smoked Tofu And Bean Stew

Quick, easy and delicious

Serves 6+ | Prep 5 min | Cooking 25 min

What you need:

• 1 pack of smoked Green Guru tofu

• 2 Tbls cooking oil

• 1 big onion

• 1 large carrot

• 1 whole tomato

• ½ tsp salt

• 1 can of chopped tomatoes

• 1 C water

• 1 tsp cumin powder

• 1 tsp turmeric powder

• 1 can of lentils

• 1 can of kidney beans

• 1 Tbls soy sauce

• 2 Tbls olive oil

• 1 Tbls lemon

• 2 Tbls freshly chopped parsley

• 2 Tbls freshly chopped coriander

Do the following:

1. Add cooking oil into a large pot, on medium heat. Add chopped onions (½ cm pieces) and carrots sliced into thin rounds (½ to 1 mil thick). Simmer until the onions are translucent (4 to 5 min).

2. Finely chop the tomato and add to the pot with a large pinch of salt (½ tsp). Simmer for 5 min.

3. Add the can of chopped tomatoes, 1 cup of water, 1 tsp cumin and 1 tsp turmeric powder. Bring to the boil, simmer for 5min.

4. Drain the lentils and beans in a sieve. Cut the smoked tofu into 1 cm cubes. Add the lentils, beans and tofu to the pot, bring to the boil and simmer gently for 10 min.

5. Turn of the heat and add the soya sauce, olive oil, lemon, parsley and coriander. Stir and allow to cool for 5 min and then serve.

Take note:

• Serve with rice, chapati and steamed vegetables

• Works well on toast for breakfast or as part of a full English breakfast with scramble tofu, cooked tomatoes, mushrooms and wilted spinach.

• Can use for making shushuka.

• As a family, we love this as a left over, eaten the next day on rice crackers or gobbled up with some nachos.