Vegetable Stew with Tofu

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 tbsp plant oil
• 1.2 l Vegetable broth
• 350 g yellow split peas (halved)
• 1 bay leaf
• 500 g Brussels sprouts
• 200 g waxy potatoes
• 1 kohlrabi
• 150 g celery root
• 2 carrots
• 0.5 stalk leeks
• 200 g smoked tofu
• parsley
• 1 tbsp Apple cider vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté together in a hot pot with oil until translucent. Deglaze with broth, add the split peas, bay leaf, and simmer gently for 45 minutes.

2. 2.

   Meanwhile wash, trim, and halve the Brussels sprouts. Peel the potatoes, kohlrabi, celery root, and carrots; slice the carrots into rounds and dice the rest. Wash, trim, halve lengthwise, and cut the leeks into strips. Add the prepared vegetables to the peas and simmer for another 45 minutes until tender, adding more broth if needed.

3. 3.

   Cube the tofu. Rinse and dry the parsley, strip the leaves, and cut into ribbons. Add the tofu to the stew at the end, heat through, remove the bay leaf, and season with vinegar, salt, and pepper before serving.