Spanish Roasted Vegetable Stew with Smoked Tofu and Chickpeas
70 min · 3 servings · 520 kcal/serving
Spanish Roasted Vegetable Stew with Smoked Tofu and Chickpeas – at a glance
Spanish Roasted Vegetable Stew with Smoked Tofu and Chickpeas is a Fitaily recipe for 3 servings. You can make it in about 70 minutes. One serving has about 520 kcal, 28.2 g protein, 65.9 g carbs, 14.4 g fat.
A hearty, vegan stew inspired by Spanish cuisine, packed with roasted vegetables, smoked tofu, and aromatic spices.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 28.2 g |
| Carbs | 65.9 g |
| Fat | 14.4 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Possible allergens
Based on ingredient names, these may appear: soja. This is automatic word matching, not an allergen certificate.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 180 g Smoked tofu
- 400 g Canned chickpeas
- 400 g Potatoes
- 400 g Red bell pepper
- 250 g Zucchini
- 400 ml Tomato passata
- 250 ml Vegetable broth
- 2 łyżka Soy sauce
- 15 g Olive oil
- 1 szt Spices
Preparation
- Preheat the oven to 200°C. Wash the vegetables (zucchini and bell peppers) and cut them into large cubes. Cut the tofu into cubes as well. Peel the potatoes and cut them into cubes.
- Transfer the vegetables and tofu to a bowl or baking sheet. Add a generous pinch of salt, pepper, a teaspoon of sugar, and 2 tablespoons of olive oil. Mix thoroughly.
- Bake in the oven for about 25–35 minutes, until the vegetables are golden brown and the potatoes are tender. Stir halfway through.
- Heat the remaining teaspoon of olive oil in a large skillet. Add the spices (curry, cumin, paprika, garlic, herbs) and sauté for about 30 seconds.
- Add the soy sauce and the roasted vegetables with tofu to the skillet. Stir.
- Pour in the tomato passata and water (or broth), then add the chickpeas and bay leaves. Simmer over low heat for about 15–20 minutes.
- Finally, season to taste with salt and pepper. Serve with your favorite side dish, such as bread, grains, or rice.
Frequently asked questions
How many calories and protein are in one serving of Spanish Roasted Vegetable Stew with Smoked Tofu and Chickpeas?
One serving has about 520 kcal, 28.2 g protein, 65.9 g carbs, 14.4 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
How to add more protein to Spanish Roasted Vegetable Stew with Smoked Tofu and Chickpeas?
One serving has about 28.2 g protein. You can add lean dairy, tofu, high-protein dairy or a bigger portion of meat/fish — remember calories will go up too.