with Peppers, Potatoes and Tomatoes
|Saturated Fat Acids||3.2 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
Stem the tomatoes. Score the skins on the tomatoes opposite the stem end.
Dip tomatoes in boiling water for 30 seconds. Remove from water, rinse and remove the skin.
Cut tomatoes into quarters and cut out the cores.
Cut bell peppers into quarters, remove seeds, rinse and cut into 2 cm (approximately 3/4 inch) dice.
Cut tofu into 2 cm (approximately 3/4 inch) cubes.
Peel the onions and garlic and chop finely.
Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes. Cover with cold water.
Heat oil in a pot. Sauté onions and garlic until translucent, about 2 minutes. Add diced bell peppers and continue stewing over medium heat for 4-5 minutes.
Drain the potatoes and add to the pot.
Sprinkle with paprika and fill with the vegetable broth. Cover, bring to a boil and cook for 5 minutes.
Meanwhile, rinse the parsley, shake dry, pluck leaves and chop finely. Rinse lemon in hot water, wipe dry, grate the peel finely and mix with the parsley.
After 5 minutes, add the tomatoes to the pan and continue cooking. After 3 minutes, add the tofu and continue to cook for 4 more minutes.
Stir cornstarch in a little cold water until smooth. Stir into stew and bring to a boil, then season with salt and pepper. Serve sprinkled with parsley and lemon mixture.