1 portion contains approximately:
| 412 | kcal |
| 28 g | protein |
| 12 g | fat |
| 48 g | carbohydrates |
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1 can of butter beans
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1 chilli pepper
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300 g red pepper
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1 clove of garlic
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300 g courgette
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250 ml vegetable stock
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100 g fresh pineapple
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1 bunch of flat-leaf parsley
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150 g tofu
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2 tsp olive oil
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2 tsp balsamic vinegar
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Salt
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Pepper
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Turmeric
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Cinnamon
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1
Drain the beans, finely chop the chilli peppers and the garlic, dice the peppers and courgette.
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2
Heat 1 tsp of olive oil, add the diced vegetables and fry gently, then add the stock.
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3
Add the beans and spices, then cover and cook for approx. 10 minutes.
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4
In the meantime, heat the remaining oil in a frying pan and lightly brown the tofu.
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5
Cut the pineapple into pieces and add to the pan with the tofu, vinegar and parsley.
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6
Bring briefly to the boil once again and season to taste.