Tofu Stew

Tofu Stew



Serves: 4 people
Time: 30 minutes

250 gr firm tofu
50 gr Paris mushrooms
1 sweet potato
2 carrots
1 chayote
1 small onion
1 garlic clove
1/2 coffee spoon saffron
1 pinch black pepper
salt and olive oil to taste
thyme to taste


1. Cut the vegetables and tofu in small cubes and put aside.

2. Slice the mushrooms and put aside.

3. Chop the onion and cook in olive oil until golden, along with saffron and black pepper in a small pan.

4. Add the (previously crushed) garlic.

5. Add the tofu first and then the vegetables, and let them cook.

6. Check if you need to add water and cook for about 10 minutes, or until the vegetables are quite tender.

7. Sprinkle with thyme and adjust the flavour.

8. Serve warm with a slice of whole rye bread.