Tofu brunswick stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Canola oil, divided |
| 1 | pounds | Firm tofu, diced |
| ½ | cup | Diced onion |
| ½ | cup | Diced celery |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Tomato paste |
| ¼ | cup | Dry red wine or beer (optional) |
| 1 | cup | Canned tomato puree |
| ½ | cup | Fresh or frozen corn kernels |
| 2 | tablespoons | Barbecue sauce |
| 1 | tablespoon | Tamari or soy sauce |
| Hot pepper sauce to taste | ||
Directions
(listed as taking 30 minutes or less to prepare) Recipes from VEGETARIAN TIMES, November 1995.
Heat 1 teaspoon oil in a non-stick pan over moderate heat. Add diced tofu; brown. Remove from pan; set aside.
Add remaining 1 teaspoon oil; saute onion, celery and garlic until well-browned. Stir in remaining ingredients and reserved tofu; simmer until sauce is reduced and develops a rich brown color, about 15 minutes.
Makes 4 servings.
Per serving: 154 cal.; 10G protein; 6G fat; 19G carb.; 0 chol.; 838MG sodium; 4G fiber. Vegan.
Posted to FOODWINE Digest 31 October 96 Date: Fri, 1 Nov 1996 11:50:57 EDT From: Sharon Bostick <sharon@...>