Serves: 1
Prep Time: 15 minutes
Total Time: 35 minutes
Equipment: small or medium pot, lid
Ingredients:
- Firm tofu, cubed: 1/2 cup
- Potatoes, sliced: 1 small potato
- Carrots, sliced: 1 oz
- Celery, diced : 1 oz
- Tomato puree: 1 tbsp
- Garlic, minced: 1/5 clove
- Olive oil: 1 tsp
- Salt and pepper: 1/5 tsp
Directions:
- Cook garlic in an oiled pot over medium heat for 3 minutes.
- Add celery and carrots, and cook for another 5 minutes.
- Add the tomato puree.
- Add a little water if needed.
- Add salt and pepper.
- Add the potatoes and tofu to the stew.
- Cover pot and simmer for about 10 minutes over low heat until the carrots are tender under the fork.
Nutrition Facts:
| Serving Size | 1 |
| Number of Servings | 1 |
| Energy (kcal) | 240 |
| Total Fat (g) | 9.2 |
| Saturated Fat (g) | 0.7 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 393 |
| Total Carbohydrates (g) | 27.6 |
| Dietary Fiber (g) | 5.8 |
| Sugar (g) | 2.7 |
| Protein (g) | 13.4 |
| Calcium (%) | 16 |
| Iron (%) | 43 |
| Potassium (mg) | 862 |