Blog Meal Plan Bean Stew with Tofu, Eggplant, and Tomato Bean Stew with Tofu, Eggplant, and Tomato

Bean Stew with Tofu, Eggplant, and Tomato

Name: Bean Stew with Tofu, Eggplant, and Tomato
Prep time: 35 min
Cook time: 35 min
Yield: 1 serving
Ingredients: Eggplant - 150 g; Olive oil - 5 ml (1 tsp); Salt and pepper - 0.3 g (1 pinch); Tomato - 150 g (1.5 whole); Tofu - 150 g; Herbs - 5 g (1 tbsp); Beans - 60 g (0.3 cup)

35 min Vegan (Plant diet) Dinner Dairy freeGluten freeHigh proteinLactose free

428

Calories

27g

Protein

13g

Fat

50g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Eggplant - 150 g
Olive oil - 5 ml (1 tsp)
Salt and pepper - 0.3 g (1 pinch)
Tomato - 150 g (1.5 whole)
Tofu - 150 g
Herbs - 5 g (1 tbsp)
Beans - 60 g (0.3 cup)

How to make:

Soak beans (overnight or at least for an hour). Boil until soft
Chop tomato, eggplant, and tofu. Add spices, season with salt. Stew for 10-15 minutes
Add boiled beans, stir and cook for another 5 minutes. Serve with greens