Prep 20 mins
Cook 6 hrs
One of the things I loved to eat before becoming vegetarian, was beef stew. While this stew is no longer made with beef, the carrots, potatoes, onions, celery, and tomato cook in a thick brown gravy. There are many variations of this recipe on the internet, this one was found on Nikibone.com.
- 1 lb extra firm tofu
- 1 large onion, chopped
- 1 quart vegetable broth
- 3 -5 tablespoons vegan worcestershire sauce
- 1 tablespoon tamari (soy sauce)
- 2 garlic cloves, finely chopped
- 4 large carrots, peeled and chopped
- 4 large potatoes, peeled and chopped
- 1⁄2 cup sliced celery
- 1 tomatoes, seeded and diced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon basil
- 3 tablespoons soy margarine
- 3 -5 tablespoons cornstarch, mixed with water until no longer lumpy
- Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
- Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
- To press water from tofu:.
- Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
- I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
- (Preparation time given above does not include pressing tofu).
This is my 'go to' recipe, especially for the meat eaters in the family. I always use the maximum amount of worchestershire sauce and cornstarch. I also use pre-baked, marinated tofu that I freeze and thaw out, for extra texture. You do have to watch the salt though. It is usually best not to add any until it is finished cooking and you taste it. Mine turns out much browner (meatier looking) than the photo posted here.
Just all right, I would say. The soup was a little bland. I'm not sure I got the tofu to the right consistency, but the overall flavor of the dish was only about average. Our stew did thicken up and the potatoes were delish.
We enjoyed this! I skipped the tamari and cornstarch and added a few tbs of tomato paste, some italian seasoning and a handful of pre-soaked beans and peas and this became a lovely vegetarian minestrone. It earned a "better than the canned stuff" from my very pick, non-vegetarian roomate, which I assure you is high praise coming from a man with the palate of an 8 year old.