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Tofu and Vegetables

Ingredients Edit

Directions Edit

  1. Put the oil in a skillet.
  2. Fry the onion for 2 minutes.
  3. Add the garlic and tomato.
  4. Stir about 2½ minutes.
  5. De-glaze the pan with the wine.
  6. Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.
  7. Stir in the bay leaves, cayenne, allspice, and salt.
  8. Boil, turn down the heat and simmer for 20 minutes.
  9. Add the mushrooms and cook 5 minutes more.
  10. Stir in the peas and arrowroot slurry and heat until thickened.
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