Tofu and tomato quinoa stew

Name: Tofu and tomato quinoa stew
Total time: 32 min
Yield: 1 servings
Ingredients: 180 g Tofu; 60 g Quinoa; 180 g Crushed tomatoes; 90 g Courgette; 70 g Carrot; 10 g Garlic-infused oil; 2 g Dried basil; 1 g Salt

Dinner maintain vegan gluten-free

32 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Fry the tofu in the garlic-infused oil until lightly golden, then add the carrot and courgette and cook 4 minutes.
Add the crushed tomatoes, quinoa, basil and 150 ml water, then season.
Simmer covered for 16-18 minutes until the quinoa is tender and the stew has thickened.
Rest for a couple of minutes and serve hot.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.