Italian Stew recipe post - vegan - freezing tofu?

July 1, 2005

This sounds wonderful. I am wondering why the step of freezing the tofu?

thanks for posting this recipe!

dw

, GeminiDragon

<thelilacflower> wrote:

> This is so good as a very thick stew or you can spoon over rice or

pasta as a thick sauce. I like it spread over a pizza shell and

topped with veggie cheese and baked.

>

> " Italian Stew "

>

> 2 cups firm tofu frozen and thawed and then cubed

> 2 cups zucchini cubed

> 1 cup onions

> 1 clove garlic crushed

> 1 cup mushrooms thickly sliced

> 1 cup celery chopped

> 1/2 cup red, green or yellow bell peppers (cut in thins strips)

> 1 29 oz. can stewed tomatoes

> 1/3 cup tamari or low sodium soy sauce

> 1 Tblsp. basil

> 1/4 tsp. rosemary

> 1/4 tsp. oregano

> 1 bay leaf removed at end of cooking (optional)

> Dash of black pepper

> Dash of red pepper flakes (optional)

>

> Saute onions, garlic, and celery in small amount of olive oil. Add

tofu, mushrooms, zucchini, bell peppers and tomatoes and cook for 4

minutes. Add spices, soy sauce, juice from tomatoes and simmer for 45

minutes to one hour.

>

> " Each morning we are born again.

> What we do today is what matters most. "

> Source: Buddha

>

> Make your home page

>

July 1, 2005

You're so welcome. If you freeze firm tofu and thaw it will beome chewy, more

like a meat texture in dishes. I make a mock tuna salad with thawed crumbled

tofu also. Enjoy, the Italian Stew is a very good dish and you can change it

around according to your favorite veggies. I sometimes toss in spinach, my

sister leaves bell peppers out and puts sliced olives in at the

end..........Donna

labsnyorkies <dwintercove wrote: