Asian Root Vegetable Tofu Stew

When I’m working in the deli, customers ask a lot of food prep question. One in particular is how to prepare tofu.  Although there are many different ways, my favorite is baked.   Tofu is quite easy to make. It is a great add of protein and goes great with salads, soups, or even by itself with a coat of glaze.  One of my favorite recipes to use it in is Asian Root Vegetable Stew, and so I thought I would share the recipe with you.  It is so flavorful and warming; it is nutritionally dense with kale and root vegetables.  This stew is bound to get anyone to want to try root vegetables and tofu. Its aroma is irresistible, and it tastes even better.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 servings | Prep Time: 15 minutes | Cook Time: 45 minutes | Ready in: 1 hour

Ingredients

• 1 10 oz Mori-Nu block firm tofu, diced
• 1 Tbsp Spectrum peanut oil plus additional
• 2 large organic shallots, sliced
• 1 large organic leek, sliced
• 2 cups organic carrots, sliced on the diagonal
• 4 organic garlic cloves, minced
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1/4 cup mirin
• 2 Tbsp tamari
• 2 cups organic potatoes, cut into medium cubes, or sliced if very small
• 2 cups organic rutabagas, cut into medium cubes
• 4 cups organic vegetable stock
• 1/2 tsp sea salt or to taste
• freshly ground pepper
• 1 small bunch organic kale, torn into bite sized pieces
• 2 Tbsp South River organic white miso
• 2 Tbsp arrowroot, dissolved in 2 Tbsp water

Instructions

Preheat oven to 475 degrees.

Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat. Place on baking sheet, and bake until starting to brown at edges, about 20-25 minutes. Remove from oven.

Meanwhile, Add peanut oil to a large saucepan over medium heat. Add shallots, leeks, and carrots, and saute until they are softened, about 5 minutes. Add the garlic, thyme, and rosemary, and saute until fragrant, about 1 minute. Add mirin, tamari, potatoes, rutabagas, stock, sea salt, freshly ground pepper to taste and bring to a boil. Lower to a simmer and cook until veggies are tender, about 20 minutes.

Add tofu, and kale, and cook until kale has just wilted, then add miso and arrowroot mixture, and cook until soup thickens slightly. Taste and add more salt if necessary. Serve hot!