Italian Stew recipe post - vegan - freezing tofu? thanks donna

[Guest guest]

My local health food store has a wonderful salad and hot dish bar

daily. Sometimes the tofu is chewy which may be a result of this

method.

thanks for the tip.

dw

 

, GeminiDragon

<thelilacflower> wrote:

> 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:

> 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.

> >

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