1 pound tofu (use rinsed firm water-packed), cut in 1-½ inch cube
¼ cup soy sauce
pepper to taste
1 cup onions, chopped in long slivers
1 Tablespoon water
1 cup carrots, cut in thin rounds
1 cup tomato wedges, drained
1 cup boiled potatoes, diced into small cubes
salt and pepper to taste
1 packet of favorite herbs in a cheesecloth bag (you can use a piece of clean uncolored cloth tied with thread)
1 cup vegetable broth
1/2 cup fresh or frozen green peas (shelled)
Dip cubed tofu in soy sauce and dust all sides with pepper. Set on a lightly-oiled baking sheet and bake at 350°for thirty minutes. Turn once during the process so that all sides are browned evenly. Set aside.
In a deep-sided skillet, brown onions in 1 tbsp. water. Lower heat and stir in carrots, tomato wedges, potatoes, salt, and pepper. Introduce herb packet while adding broth.
Cover and let stew simmer for at least 45 minutes. Stir several times. Uncover and add peas. Simmer until they are tender. Remove herb packet. Stir in tofu mixture and serve piping hot.
The recipe says, “Don’t be afraid to add your own touches, as the French always do, such as parsley, a cooked turnip, ro whatever leases your fancy. The idea of stew is to be creative!”
Adapted from Vegan Handbook: Over 200 Delicious Recipes, Meal Plans, and Vegetarian Resources for All Ages by Debra Wasserman and Reed Mangels