Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 A winter favorite in our house. Once I made some for a friend after her daughter became a vegan and she didn't know what to cook for her. The whole family devoured it with enthusiasm. Shoshana Mediterranean Tofu Stew 2 packets of tofu 1 small eggplant, diced 4tbsp olive oil 1 med. onion chopped 2 cloves garlic, crushed 500 gr. tomatoes, chopped (or one can) 1 cup white wine 1 cup light vegetable stock or water 1 large fennel bulb, cut into eighths ½ small cauliflower, broken into small florets 2-3 small summer squash, cut into ½inch/1cm dice a handful broad or green beans 4tbsp mixed chopped fresh (or 2tsp dried) mixed herbs (basil, oregano, rosemary, thyme) salt and pepper to taste Drain tofu, slice and cut into convenient pieces. In a non-stick pan, fry tofu and eggplant gently in the oil, until evenly browned. Remove from pan. Add onion to the same pan and cook gently until softened. Add garlic and chili and cook for a further minute. Add remaining ingredients, and the cooked tofu and eggplant. Simmer gently until the vegetables are just cooked (about 7 minutes). Season to taste. Modified from one of the " Cordon Vert " recipes of the Vegetarian Society UK. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.