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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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A rich and tasty vegetarian version of beef stew. I like to add dumplings to it during the last 15 minutes of cooking. Ingredients:
1/2 cup flour |
1 teaspoon salt |
1/8 teaspoon pepper |
4 tablespoons olive oil |
1 (14 ounce) container tofu, drained and cut into 1-inch cubes |
4 carrots, scraped and sliced |
2 potatoes, cleaned and cut into 1-inch cubes |
2 medium onions, quartered |
1 green pepper, chopped |
4 garlic cloves, cut fine |
3 bay leaves |
1 teaspoon dried thyme |
4 cups water |
1 (6 ounce) can tomato paste |
2 cups frozen peas |
2 vegetable bouillon cubes |
Directions:
1. Heat oven to 450 degrees F. Combine flour, salt and pepper and dredge cubes of tofu until well coated. Brown tofu in hot oil in flameproof casserole or Dutch oven. Turn off heat and add carrots, potatoes, and onions.
2. In large saucepan, combine tomato paste and water; bring to a simmer and add the 2 bouillon cubes, garlic, bay leaves, and thyme. Stir until bouillon cubes are dissolved. Pour over vegetable-tofu mixture. Bake at 450 degrees in covered casserole about 45 minutes.
3. Turn heat down to 350 degrees. Add frozen peas and chopped green pepper. Bake 30 minutes longer.
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