Tofu Irish Stew

Posted by Hillibee

Serves 2 at 12 PP each or 8PP if you omit the dumplings

Taken from Vegan Cooking for One by Leah Leneman; publ Thorsons

It seems high in points, but as it contains potatoes and dumplings, it's a complete meal in itself.  Freezing the tofu gives it a spongy, more (dare I say) me@ty texture which makes it ideal for a stew.

250g pack of tofu, frozen

1 large onion, chopped

300g  potatoes, diced

2 carrots, diced

1/2 teasp Vegemite

1/2 pint vegetable stock

2 tablesp wholemeal flour

2 tablesp soy sauce

2 tablesp water

2 teasp cider vinegar

1 tablesp olive oil

Dumplings

50g  wholewheat flour

pinch salt

1 teasp baking powder

milk to mix

nutmeg & herbs to tast

15g margarine

Heat the oven to 220C, Gas Mark 7

Pour boiling water over the frozen tofu and leave for 10 - 15 mins to defrost. Squeeze out the excess water and cut into cubes.

Put the soy sauce, cider vinegar and water in a small bowl. Add the tofu and stir well.  Leave if until the tofu has absorbed most of the liquid.

In a saucepan, mix the Vegemite with the stock and bring to the boil. Add the potatoes and onions.  Lower the heat and simmer for 7 - 10 minutes. Add the carrots and cook for a further 5 mins. Remove from the heat.

Toss the marinated tofu in the flour, then fry in olive oil until lightly browned. Add to the vegetable stock mix and stir well.

Turn into an ovenproof casserole dish. Add the dumplings, if using, and cook in the oven for 15 mins.

Dumplings

Put the flour into a bowl with the baking powder and stir to mix. Add the nutmeg and herbs. Rub in the margarine until it resembles breadcrumbs, then stir in enough milk to bring it together. Roll into four balls and add to the stew before it goes into the oven.