RCI-SP.004.0307.001
Tofu and Vegetables
Tofu and Vegetables
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 tsp
- 1 medium
- 3 unit
- low sodium tomato paste3 tbsp
- de-alcoholized red wine1 cup
- Yellow Finn potatoes2 cups
- carrots1 unitpeeled
- diced tomatoes in juice14½ oz
- 1% tofu1 lb
- 12 unit
- 2 tsp
- low sodium vegetable stock1 cup
- 2 unit
- ¼ tsp
- ¼ tsp
- ¼ tsp
- thickly sliced mushrooms2 cup
- frozen petit peas1 cup
- arrowroot mixed with 2 tsp de-alcoholized red wine1 tsp
Method
1
Heat olive oil in a large pot over medium heat, then add diced onion, minced garlic cloves, and sliced red pepper, sautéing for 3-4 minutes until softened and fragrant.
4 minutes
2
Add sliced carrots to the pot and stir to combine with the aromatics, cooking for an additional 2 minutes.
2 minutes
3
Pour in approximately 6 cups of water or vegetable stock, then add bay leaves, allspice berries, and salt, stirring to incorporate.
2 minutes
4
Bring the broth to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 15 minutes to allow the flavors to develop.
15 minutes
5
Cut the tofu into bite-sized cubes and gently add them to the simmering broth, taking care not to break up the pieces.
2 minutes
6
Stir in the capers and kalamata olives, and continue simmering for 8-10 minutes until the tofu has absorbed the flavors of the broth.
10 minutes
7
Remove and discard the bay leaves and allspice berries, then taste and adjust the seasoning with additional salt as needed.
1 minutes
8
Ladle the clear broth with tofu and vegetables into warm bowls and serve immediately.