Ingredients

Underline

225g Smoked Tofoo

2 tbsp Rose Harissa

2 tbsp sunflower oil

1 leek, trimmed and sliced

400g canned butterbeans

1 lt vegetable stock

400g shredded kale or chard

200g cherry plum tomatoes, halved

Zest of 1 orange

Freshly ground black pepper

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Butterbean and Kale Stew with Smoked Tofoo

Serves 4 • Prep 15 min • Cooking

Butterbean and Kale Stew with Smoked Tofoo
Ingredients

Underline

225g Smoked Tofoo

2 tbsp Rose Harissa

2 tbsp sunflower oil

400g canned butterbeans

1 lt vegetable stock

400g shredded kale or chard

200g cherry plum tomatoes, halved

Zest of 1 orange

Freshly ground black pepper

1 leek, trimmed and sliced

Method

Underline

1. Drain the Tofoo and pat dry .Break with your fingers to random bite sized pieces and toss with the Harissa

2. Heat the oil in a large deep non stick pan and stir fry the Tofoo until beginning to crisp on the outside.

3. Add the leeks, butter beans and stock and bring to the boil. Reduce the heat and simmer for 5 minutes, add the kale and tomatoes and continue cooking for a further 5 minutes.

4. Ladle into 4 warmed serving bowls and sprinkle each with a little orange zest to serve. Season with ground black pepper