Take a 1-min quiz to get a meal & workout plan Male Female

Bean Stew with Tofu, Eggplant, and Tomato

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:

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

More recipes for you