This dish is a firm family favourite during the cooler months and offers a strong savoury stock with a hint of smokiness from the tofu. Packed with vegetables and meltingly tender chunks of potato it’s a great dish for kids too, ours boy’s always clear their plates!
1 stick of celery
250gm smoked tofu
1 red pepper
2 medium carrots
150gm chestnut mushrooms
450gm med potatoes quartered
3 tbsp olive oil
1 1/4 pints of stock
2 tsp yeast extract
1 tsp dried oregano
3 bay leaves
3 tbsp water mixed with 2 tbsp flour
1 tsp ground black pepper
handful of fresh parsley
Chop the onion, celery, pepper, mushrooms. Dice the tofu into 5mm blocks.
Heat the olive oil and saute the vegetables and tofu for 5 minutes.
Add the stock and potatoes, stir in the yeast extract and add the dried oregano and bay leaves.
Bring to the boil, cover then simmer for 45 minutes adding the flour and water mix for the last 5 minutes.
Add the chopped parsley, stir and serve with a chunk of bread.
This is a great winter warmer and perfect for those yearning a meaty flavorsome bowl of stew, perfect.