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Moosewood Mushroom Sesame Tofu Stew

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“This is a satisfying, healthy, cold weather stew recipe from "Moosewood Restaurant Low-Fat Favorites". It’s great over rice or with some crusty bread. It's a flexible recipe; feel free o substitute with whatever veggies you have in the fridge. Kale works well. TO PRESS TOFU: Sandwich firm or soft tofu between two plates or baking sheets. Rest a weight (like a heavy book) on top and press for 30 minutes, then drain water.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick. Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about 5 minutes. Stir in the bay leaves, ginger, and tomatoes and cook for 5 minutes.
  2. Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt, soy sauce, or hot sauce to taste; discard the bay leaves and serve.

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