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| Mediterranean Tofu Stew
2 packets of tofu 1 small eggplant, cut into �in/1cm dice 4tbsp olive oil 1 med. onion chopped 2 cloves garlic, crushed � mild green chlli, finely chopped l lb. (500 gr) tomatoes, chopped (or one can) 12floz/350ml white wine 12floz/350ml light vegetable stock or water 1 large fennel bulb, cut into �inch/1cm dice � small cauliflower, broken into small florets 2-3 small summer squash, cut into �inch/1cm dice 2oz/50g broad or green beans 4tbsp mixed chopped fresh (or 2tsp dried) mixed herbs (basil, oregano, rosemary, thyme) salt Drain tofu, slice and cut into convenient pieces. In a non-stick pan, fry tofu and eggplant gently in the oil, until evenly browned. Remove from pan. Add onion to the same pan and cook gently until softened. Add garlic and chilli and cook for a further minute. Add remaining ingredients, and the cooked tofu and aubergine. Simmer gently until the vegetables are just cooked (about 7 minutes). Season to taste. I usually serve this whole wheat macaroni or roasted potatoes. It stays warm in a low oven or on a hotplate without drying so it's great for Shabbat. Its modified from one of the "Cordon Vert" recipes of the Vegetarian Society UK. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By shoshana_mz@... |