Recipe: Sweet and Sour Bean Stew with Tofu

1 portion contains approximately: 412 kcal - 28 g protein - 12 g fat - 48 g carbohydrates

Ingredients (for 2 persons)

  • 1 can of butter beans
  • 1 chilli pepper
  • 300 g red pepper
  • 1 clove of garlic
  • 300 g courgette
  • 250 ml vegetable stock
  • 100 g fresh pineapple
  • 1 bunch of flat-leaf parsley
  • 150 g tofu
  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • Salt
  • Pepper
  • Turmeric
  • Cinnamon


  1. Drain the beans, finely chop the chilli peppers and the garlic, dice the peppers and courgette.
  2. Heat 1 tsp of olive oil, add the diced vegetables and fry gently, then add the stock.
  3. Add the beans and spices, then cover and cook for approx. 10 minutes.
  4. In the meantime, heat the remaining oil in a frying pan and lightly brown the tofu.
  5. Cut the pineapple into pieces and add to the pan with the tofu, vinegar and parsley.
  6. Bring briefly to the boil once again and season to taste.

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