VEGAN - Vegetable Tofu Stew

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This recipe calls for frozen tofu. Please see notes within the recipe.

 

* Exported from MasterCook *

 

Vegetable Tofu Stew

 

Recipe By : Kathy Hoshijo

Serving Size : 1 Preparation Time :0:00

Categories : Miso & Tofu Soups & Stews

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 frozen tofu blocks, thawed -- cut in 1/2 " slices

3 tablespoons soy sauce

1/2 cup carrots -- chopped

1 cup string beans -- chopped

1 cup beets -- chopped

2 potatoes -- chopped

1 squash -- chopped

1/2 cup corn

1/2 cup celery -- sliced

3 bay leaves

1/2 cup whole-wheat flour

1/4 cup butter

OR margarine

3/4 teaspoon asafetida

1 teaspoon black pepper

3/4 teaspoon basil

3/4 teaspoon thyme

1/4 teaspoon sage

1/2 teaspoon turmeric

1/2 teaspoon chili powder

2 tablespoons nutritional yeast

1 Morga vegetable bouillon cube

liquid from steamed vegetables

 

Frozen Tofu: Cut tofu in cubes or strips and freeze. Drop in boiling water to

thaw, boiling until completely thawed. Rinse with cold water and squeeze excess

water. the frozen tofu will be so tough and spongy that you can wring it out

like a sponge.

 

Stir-fry in a little oil, soy sauce, black pepper and asafetida to taste. Steam

vegetables with bay leaves until tender in enough water to cover vegetables

(save liquid). In same skillet that tofu was prepared in, toast whole wheat

flour (or any whole grain flour). Add next 10 ingredients to make a thick

gravy. Pour into steamed vegetables along with prepared tofu and mix well.

 

Serve on top of millet or long grain brown rice, it makes a hearty main meal.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Planet Veggie.com

website.