French Farmhouse Fircasee - Slow Cooker Tofu

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French Farmhouse Fricassee - Slow Cooker Tofu

2 tablespoons olive oil

4 shallots, quartered

1/2 cup dry white wine

12 ounces tempeh, seitan, or extra-firm tofu, cut into 1/2-inch thick

slices

8 ounces baby carrots, halved lengthwise

8 ounces small red potatoes, halved

8 ounces green beans, ends trimmed and cut into 1-inch pieces

1 can diced tomatoes, drained (14.5-ounce)

1 1/2 cups vegetable stock

Salt and freshly-ground black pepper

1 tablespoon minced fresh tarragon or parsley leaves

 

 

 

 

1. Heat 1 tablespoon of the oil in a large skillet over medium heat.

Add shallots, cover, and cook until softened, about 5 minutes. Add the

wine and cook for 1 minute to reduce slightly. Transfer the shallot

mixture to a 4- to 6-quart slow cooker, or a large heavy-bottomed soup

pot.

 

2. Heat the remaining 1 tablespoon of oil in the same skillet over

medium heat. Add the seitan, tempeh, or tofu and cook until lightly

browned on both sides, about 10 minutes, then add to the slow cooker

along with the carrots, potatoes, green beans, tomatoes, and stock;

season with salt and pepper. Stir to combine, cover, and cook on Low

for 8 hours if using slow cooker. If using stovetop, heat to a boil,

then reduce heat to low and cook, covered, for 35-40 minutes, or until

potatoes are tender.

 

3. Just before serving, stir in the tarragon or parsley.

 

Serves 4.

 

Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson

Formatted by Chupa Babi in MC: 08.15.05

 

ChupaNote: tossed 1 teaspoon of red pepper flakes in the slow cooker.

Next time I'll use a cup of minced green herbs (1/4 cup over each

bowl). And add one large sweet onion, minced, along with the shallots.

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