Soups / Casseroles: Tofu Stew with Chips

Tofu Stew with Chips


  • oil to fry
  • a little pepper
  • 1 clove of garlic, pressed
  • 1 tbsp. olive oil
  • 2 tbsp. tomato puree
  • water, boiling
  • 0.25 tsp. cinnamon
  • 1.5 tsp. chilli powder
  • 1.75 tsp. salt
  • 125 g red kidney beans, soaked for approx. 12 hours
  • 200 g smoked tofu, cut into 1-cm cubes
  • 2 onion, cut into thin strips
  • 200 g waxy potatoes, cut in half lengthways and then into thin slices
  • 4 tbsp. sultanas
  • 2 yellow pepper, cut into thin strips
  • 2 tins chopped tomatoes (ca. 800 g)
  • 0.25 bunch oregano, finely chopped
  • 100 g dark Ticino bread, cut into 3-mm-thick slices
Order the ingredients from COOP@home


Drain the beans, and simmer in boiling water approx. 1 1/4 hours until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 minutes, then remove. Add a little oil, sauté the onions, garlic, peperoni, potatoes and sultanas approx. 3 minutes, add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Simmer for approx. 10 minutes, then add the beans and tofu to the pan, and heat briefly.

Place the slices of bread on an oven tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread. Bake/dry approx. 5 minutes in a preheated 200°C convection oven. Serve the stew with the chips.


  • Soups / Casseroles
  • 13h 35 Preparation/cooking time: ca. 95m + Soften: ca. 720m
  • Servings For 4 people
  • Nutrition 402 Kcal