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Butterbean and Kale Stew with Smoked Tofoo
- Serves: 4 people
- Prep: 15 mins
- Cooking: 20 mins
Ingredients
- 225g Smoked Tofoo
- 2 tbsp Rose Harissa
- 2 tbsp sunflower oil
- 1 leek, trimmed and sliced
- 400g canned butterbeans
- 1 litre vegetable stock
- 400g shredded kale or chard
- 200g cherry plum tomatoes, halved
- Zest of 1 orange
- Freshly ground black pepper
Get started
- Drain the Tofoo and pat dry .Break with your fingers to random bite sized pieces and toss with the Harissa
- Heat the oil in a large deep non stick pan and stir fry the Tofoo until beginning to crisp on the outside.
- 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.
- Ladle into 4 warmed serving bowls and sprinkle each with a little orange zest to serve. Season with ground black pepper
