Winter is coming, and vegetarian stews are an excellent source of protein with the use of pulses and smoked tofu mixed with Vadouvan, the magical spice from South India.
To accommodate a sustainable and healthy lifestyle, we are trying our best to cook organic, gluten-free, and vegetarian these days. So today we will try to adapt the bean stew recipe, originally a meat dish to vegetarian.
And you guessed it right! We are going to use Vadouvan, a south Indian masala that we can not avoid. To make this winter season dish more interesting, use smoked tofu to liven up the taste further and create this wonderful bean stew with Vadouvan.
- Pre-soak the beans overnight.
- The following day, steam the pre-soaked beans.
- Meanwhile, peel and mince the onion.
- In an oil base, brown it with a pinch of chili powder.
- When it is well toasted add a spoon of rice flour, a little salt, pepper, and cook for 2 minutes.
- Cover with water or vegetable broth, cook over low heat.
- When the beans are almost cooked, add the Vadouvan spice.
- Cut the smoked tofu into small cubes and grill them dry, add them to the bean dish.
- Simmer for 2 minutes and serve immediately.