Friday, 23 May 2008

Braised tofu stew with roast baby potatoes

I adapted this hearty stew myself using the best features of various stew recipes. For the potatoes I just roasted some baby potatoes, (with the not-so-baby ones chopped in half to make em smaller!), in a couple tablespoons of olive oil, a teaspoon of thyme, and some whole cloves of garlic at 220C for 45 minutes.

For the stew(serves 2-4, takes about 25 mins)...

1 tin braised tofu, drained and sliced into bite sized pieces
2 large onions, sliced
5 cloves of garlic, minced
1 large leek, sliced
500g brussels sprouts OR a cup of peas-frozen are fine(optional)
about 8 sundried tomatoes chopped into bitesized pieces(usde kitchen scissors to do this- it's easier! :))
1 tsp thyme
1 tsp basil
1 tsp ground black pepper
1/2 tsp oregano
a few pinces of sea salt
300ml vegetable stock

-saute onions, braised tofu and garlic in olive oil over high heat for 5-1o mins
-add leeks, brussels(if using) and saute for a few more minutes
-add salt, pepper, herbs and sundried tomatoes, then pour in stock and peas(if using)
-mix, and then, once it boils, reduce heat to lowest and simmer for 10 minutes, then serve

3 comments:

DJ said...

I've never tried braised tofu before - is it chewier than regular?

Miss Kris Dove said...

yep, it's a lot chewier. It's nice in stir fries too. It's a strange texture, I can't think what to compare it to, but it's really nice.

Elaine Vigneault said...

We may disagree about the Vegan Freak forums, but I don't think we'll disagree about food. That looks tasty!