Vege and Tofu Stew

prep time:: 1 hr

Makes 2

Tessa Sanchez

ingredients

2 medium to large potatoes skin on (1 chopped into 1cm cubes, the other diced into 2cm cubes)
1/2 onion, chopped
4-5 large cloves garlic, smashed and chopped
2 c vege stock, hot
splash of oil
1 large carrot, cut diagonally then cut in half (so you get 3D crescents)
1 bay leaf, torn into 2-3 pieces
pinch mixed herbs
approx 2 tsp marmite, vegemite or “our mate.” I used the NZ marmite.
approx 1 Tbs dark soy sauce (or equivalent)
approx 2 Tbs white wine vinegar
6-7 white button mushrooms, halved (swiss browns are fine too)
approx 75g very firm tofu, chopped into 1cm cubes
optional: 1/4 tsp ground chili
1/4 c peas, defrosted
freshly ground black pepper
maybe some salt (depends on stock)
extra water

directions

1
Splash oil in a medium sized pot, heat to medium. Pour all the potatoes in with the mixed herb and bay leaf. When they start sizzling, stir and pour in just enough stock to cover the potatoes half way. Bring to the boil, and stir. From now on, you need to make sure there’s always just enough stock (or water once you’ve added the stock) in there to stop sticking at the bottom of the pan. Now add the onions, cover and let simmer for about 2 minutes. Add garlic and carrots, stock if needed, and cover. Reduce heat to the lowest setting possible and let simmer for another 5 minutes. Now mix the marmite into the remaining stock, and pour it all in, along with soy sauce. If you’ve run out of stock, mix marmite with water. Cover, and let simmer for about 10-20 minutes.
2
Prod the carrots with a fork - once a fork slides in quite easily (not too easily), add the mushroom halves and tofu, stir and pour in the white wine vinegar. Mix in, then sprinkle chili over and mix again. The smaller its of potato should have started to break and provide a sort of mushy base at this point. If not, don’t worry, they will eventually. Cover and let simmer for a further 10 or so minutes.
3
Once uncovered, all the vegetables should be thoroughly cooked (a fork will easily slide into the carrot, and the mushrooms will have gone sort of translucent. If not, keep cooking. Now you may add the peas (I overcooked them, but you shouldn’t!), mix through and cover for a minute.
4
Uncover, and taste. Actually, tasting throughout is always good, but definitely now is good - decide if it’s salty enough for you, add salt if not. Serving time!
5
Serve with sprigs of fresh rosemary to garnish and freshly ground black pepper. Crusty bread goes well with this meal, as do roast potatoes.