Vegetable & Tofu Stew
Your go-to stew recipe for the Oddbox vegetables you don't know what to cook with! Packed full of veggies this healthy, one-pan, vegan tofu stew is a real winter warmer. Enjoy on its own, rice or with a slice of crusty bread.
Substitutes:
- No cavolo nero? Use brussels sprouts, kale or cabbage instead.
- No carrot? Use sweet potato, celeriac, butternut squash or beetroot instead.
- No parsnip? Use courgette or aubergine instead.
- No tofu? Add butter beans, cannellini beans or cooked lentils instead.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
2 tbsp Olive oil
1 Onion (chopped )
1 Garlic clove (grated )
1 Carrot (cut into small chunks )
1 Parsnip (cut into small chunks )
150 g Cavolo nero (stems removed )
200 g Can chopped tomatoes
300 ml Vegetable stock
1 sprig Rosemary
2 Bay leaves
250 g Firm tofu (cubed )
Salt & pepper
Recipe:
- Heat the oil in a pan over a moderate heat. Add the onion and garlic and cook for 3 minutes, until fragrant. Add the carrots, parsnips, rosemary and bay leaves. Stir and cook for 5 minutes.
- Add chopped tomatoes, vegetable stock and roughly chopped cavolo nero. Stir ingredients together well, and season with a pinch of both salt and pepper.
- Cover the pan with a lid and simmer for 25 minutes, then stir in the cubed tofu and continue to cook for an additional 10-15 minutes, or until veggies are fork tender.
- Remove the bay leaves and rosemary and serve stew over rice or with a side of crusty bread. Enjoy hot!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. Defrost fully before reheating in the oven.
