Pumpkin and tomato stew

Difficulty: 1/5

Time: 1 hour

Servings: 4

Ingredients:

• 1kg roughly chopped carrots
• 1kg roughly chopped potatoes
• 1 roughly chopped big-sized onion
• 1kg roughly chopped pumpkin (without skin)
• 700g tomato paste or juice
• 500mL water
• 250g thinly diced tofu (similar to a mince)
• 2 tsp salt
• 1 tsp black pepper

Instructions:

• Pre-heat oven to 200°C.
• Put the tofu on a baking sheet lined with a silicone mat. Sprinkle with a little bit of salt and black pepper. Bake for 25 minutes.
• Put all of the ingredients except the tofu in a large pot in the same order as the ingredient list (carrots first, then potatoes, onions, pumpkin, etc.)
• Bring the stew to a boil, and simmer for 30 minutes. Take off the heat once the potatoes and carrots have softened, but still retain their form.

Serving:

Scoop some of the stew in a bowl. Top with the crispy tofu bits. Crack some black pepper on top for an extra kick.