Tofu with Vegetable Stew

A hearty dinner


  • 2tbsp olive oil
  • 450g tofu, shredded or cubed
  • 1 large onion, sliced
  • 1 clove of garlic, chopped
  • 2 carrots, peeled and cut into batons
  • ½ small cabbage, shredded
  • 2 courguettes, sliced
  • 400g tin chopped tomatoes
  • 250ml water
  • 1 bay leaf
  • sea salt
  • freshly ground pepper


  1. Heat the oil in a large pan over a moderate heat. Add the onions and garlic and cook until soft. Add the tofu and cook for another four minutes. Add all the vegetables, bay leaf and water and stir.
  2. Season and simmer for 45 minutes. Remove the bay leaf, season again if necessary, then serve.

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