mushroom and tofu stew
How to make mushroom and tofu stew Recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
1 onion, sliced
500 g (1 lb) chestnut mushrooms, quartered
350 g (11½ oz) sweet potatoes, peeled and chopped
½ tablespoon pomegranate molasses or balsamic syrup
1 tablespoon wholemeal flour
500 ml (17 fl oz) hot vegetable stock
1 tablespoon dark muscovado sugar
dash of Worcestershire sauce
200 g (7 oz) tofu, cubed
steamed Tenderstem broccoli, to serve
Method:
Heat the oil in a large saucepan or flameproof casserole dish, add the onion and cook for 1–2 minutes until it starts to soften. Add the mushrooms and cook for a further 1–2 minutes,
stirring occasionally.
Add the sweet potatoes, molasses or syrup and flour and stir well. Slowly pour in the stock, stirring continuously. Add the sugar and Worcestershire sauce and stir again until well mixed.
Bring to a simmer, cover and cook for 15 minutes until the sweet potatoes are tender. Add the tofu 5 minutes before the end of the cooking time.
Serve with steamed Tenderstem broccoli.
For mushroom & tofu stir-fry, heat 1 tablespoon coconut oil in a wok or large frying pan, add 2 sliced red onions, 1 tablespoon mustard seeds and 2 chopped garlic cloves and stir-fry for 1–2 minutes.
Add 500 g (1 lb) sliced chestnut mushrooms and stir-fry for 2–3 minutes, then add 1 cored, deseeded and sliced red pepper, ½ shredded Chinese cabbage and 150 g (5 oz) cubed tofu and stir-fry for a further 4–5 minutes.
Stir in 2 teaspoons soy sauce. Serve sprinkled with 2 tablespoons toasted sesame seeds. Total cooking time 10 minutes.
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| mushroom and tofu stew |
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