Melange of Braised Winter Vegetables with Savory Tofu (recipe)

[Guest guest]

Here¡¯s another one that makes excellent use of winter vegetables. I

didn¡¯t even use the red bell pepper.

 

Laura

 

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Melange of Braised Winter Vegetables with Savory Tofu

 

Serving Size : 4

 

Amount Measure Ingredient ¨C Preparation Method

¡ª¡ª¨C ¡ª¡ª¡ª¡ª ¡ª¡ª¡ª¡ª¡ª¡ª¡ª¡ª¡ª¡ª¨C

1 tablespoon olive oil

4 large garlic cloves ¨C peeled and sliced

1 small onion ¨C sliced vertically into thin crescents

1/2 head green cabbage ¨C thinly sliced

1 sweet potato ¨C peeled and cut into 1/2¡å cubes

1 small turnip ¨C sliced into 1/4¡å rounds

1 red bell pepper ¨C sliced

1 medium acorn squash ¨C unpeeled, stem end removed, seeded, cut into

1/4¡å rings

3 tablespoons balsamic vinegar

1 1/2 tablespoons tamari or shoyu soy sauce

1 tablespoon maple syrup

8 ounces savory baked tofu ¨C diced into 1/2¡å cubes

salt and freshly ground black pepper ¨C to taste

 

Heat the oil and garlic in a large, deep nonstick skillet with a

tight-fitting lid, over medium-low heat. Cook very slowly until the

garlic is somewhat tender and gold but not browned, 1 to 2 minutes. Add

the onion and cook until it begins to become translucent, about 3

minutes.

 

Layer the cabbage, then the sweet potato, turnip, red pepper, and

squash over the onion. Drizzle the balsamic vinegar, tamari, and maple

syrup into the skillet. Scatter the tofu over the top. Cover very

tightly and cook until the vegetables are tender, 25-30 minutes,

without stirring or lifting the lid.

 

Lift the lid, and gently, gently fold the soft, browned, caramelized

onions and cabbage strands up through the other vegetables, being

careful not to break them up. Season with salt and pepper. Serve

immediately, over brown rice or other grains; this stands up nicely to

assertive buckwheat.

 

Recipe By: Crescent Dragonwagon

Source: Passionate Vegetarian

Copyright: ¡°2002¡å