Potato-fennel stew with tofu

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Extra-virgin olive oil
1 medium Onion; chopped
1 large Fennel bulb
Tough core removed; chopped
(include leafy fronds; 8 cups)
1 large Leek
White part plus 1 inch of green
Rinsed well and chopped
¼ cup Minced fresh parsley
2 tablespoons Minced fresh rosemary
2 teaspoons Fennel seeds
2 tablespoons Balsamic vinegar
2 Jarred roasted red bell peppers
Cut into 1 x 1/4-inch strips
2½ cup Canned chopped tomatoes
2 pounds Extra-firm tofu
Well drained and cubed
1 cup Cooked or canned cannellini beans
(drained and rinsed if canned)
1 cup Cooked or canned chickpeas
(drained and rinsed if canned)
⅛ teaspoon Powdered saffron
2 cups Vegetable broth
1 pounds Tiny new potatoes; halved if necessary
Salt and freshly ground black pepper

Directions

6 SERVINGS DAIRY-FREE

This savory stew makes a complete meal all by itself. You can freeze it for up to four months.

In large Dutch oven, heat oil over medium-high heat. Stir in onion, fennel, leek, parsley, rosemary and fennel seeds. Reduce heat to medium and cook, stirring often, until vegetables are very tender, about 10 minutes. Add vinegar and stir until mostly evaporated, about 2 minutes.

Stir in peppers and tomatoes. Cook until thickened, stirring occasionally, about 7 minutes. Stir in tofu, beans and chickpeas.

Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring gently to avoid breaking tofu. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until stew is thickened and potatoes are tender, about 50 minutes. Season with salt and pepper and serve hot.

PER SERVING: 477 CAL.; 34G PROT.; 16G TOTAL FAT 12G SAT. FAT); 59G CARB.; 0 CHOL.; 106MG SOD.; 12G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 56 Converted by MM_Buster v2.0l.

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