Tofu and Veg Oven-Broiled Stew

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Tofu and Vegetable Oven-Broiled Stew

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 to 1 pound uncooked marinated Breast of Tofu -- cut into cubes,

instead of slices

2 carrots -- peeled and thinly sliced on the diagonal or

julienned

2 large onions -- cut into 1/4-inch slices

6 to 8 ounces fresh mushrooms (any kind) -- thickly sliced

2 stalks celery -- diced

12 cloves garlic -- sliced

2 tablespoons extra-virgin olive oil

2 teaspoons toasted sesame oil

1 cup Breast of Tofu marinade or vegetarian

broth

1/4 cup chopped fresh Italian parsley

salt and freshly ground black pepper to

taste

Optional:

chunks of red or orange bell pepper

1 to 2 tablespoons chopped fresh herbs, such as rosemary,

sage, thyme, and basil

sliced fennel

juice of 2 lemons, or 1/2 cup dry white

wine

 

This delicious recipe, which has become a favorite for quick dinners, was

developed first as a filling for bread. It was so good, and so quick and easy

to make, that we have made it many times since, with several variations.

 

Preheat the broiler.

 

Place the tofu, vegetables, garlic, oils, and 1/2 cup of marinade or broth in

two 9 x 13-inch pans. Place the pane 3 to 4 inches from the flame, and broil

for about 10 minutes until the tops start to brown and scorch a little and the

juices begin to evaporate. Add the rest of the broth and the lemon juice or

wine, if using. Stir the mixture and place uunder the broiler again. When the

tops begin to brown and scorch, add the parsley and any other herbs, if desired.

Stir and continue broiling until the carrots are crisp-tender, the tofu is

browned, and there are just enough pan juices to moisten the dish. You probably

won't need salt because of the saltiness of the marinade or brot, but add salt

and pepper to taste.

 

If you like, stir in the Easy Soy Cream and broil the mixture until the liquid

has thickened a little, stirring the mixture well.

 

Serve with crusty bread, polenta, baked potatoes, plain rice, or broad eggless

noodles

 

 

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Per Serving (excluding unknown items): 75 Calories; 5g Fat (53.1% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0