Colorful Potato Skillet

Ingredients

• 400 g Potatoes
• Salt
• 200 g tofu
• 250 g kidney beans (canned; drained weight)
• 2 small onions
• 2 Garlic cloves
• 2 large red bell peppers
• 10 g butter (1 tbsp)
• 1 large bay leaf
• 100 ml carrot juice
• 2 tsp Tomato paste
• 2 tbsp Rapeseed oil
• Pepper
• paprika powder (sweet)
• a pinch cumin

Instructions

1. 1.

   Wash the potatoes and cook them with skins in salted water for 20 minutes.

2. 2.

   Meanwhile, cut the tofu into 1 cm cubes.

3. 3.

   Place the kidney beans in a sieve, rinse and drain.

4. 4.

   Peel and finely chop the onions and garlic.

5. 5.

   Quarter the bell peppers, remove seeds, wash and dice them.

6. 6.

   Heat butter in a pot, sauté the onions until translucent. Add the peppers and cook briefly with them.

7. 7.

   Add the bay leaf, carrot juice and tomato paste to the pot and cover; simmer over medium heat for about 10 minutes.

8. 8.

   Drain the potatoes, rinse under cold water, peel and let cool slightly. Then cut into roughly 1 cm cubes.

9. 9.

   Heat oil in a large skillet. Add garlic, potatoes and tofu, turning occasionally, and fry sharply for 5–7 minutes.

10. 10.

    Season with salt, pepper and paprika powder. Reduce heat to medium and cook for another 10 minutes. Add the kidney beans, warm them and set aside.

11. 11.

    Remove the bay leaf from the bell pepper-carrot juice mixture and puree the liquid in the pot with a stick blender until smooth.

12. 12.

    Season the purée with salt, pepper, paprika powder and cumin. Pour the sauce into the skillet, bring everything to a boil again. Cook for another 4–5 minutes and serve.