In its native land, this stew is chock-full of herbs, spices and, well, you really don’t want to know. Our version replaces these "mystery ingredients" with tofu and soy "pepperoni."
- 1 lb. extra-firm tofu, drained
- 1 Tbs. plus 2 tsp. olive oil
- 1 large onion, chopped
- 2 large stalks celery, diced
- 3 medium leeks (white and light green parts), well rinsed and chopped
- 2 large potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 large red bell pepper, diced
- 1 mild chile pepper (such as poblano) seeded and chopped, optional
- 1 vegetable bouillon cube
- 2 bay leaves
- 1/2 tsp. dried thyme
- 1/4 tsp. red pepper flakes
- 1/4 tsp. freshly ground pepper
- 2 Tbs. soy margarine
- 2 Tbs. unbleached all-purpose flour
- 1/2 cup chopped fresh flat-leaf parsley
Cut tofu into 1/2-inch-thick slices. Blot well between layers of paper towel, then cut into 1/2-inch dice.
In wide skillet, heat 1 tablespoon oil over medium heat. Add tofu and "pepperoni" and cook, stirring often, until tofu is golden on most sides and "pepperoni" is crisp. Remove to plate.
Heat remaining 2 teaspoons oil over medium heat and add onion and celery. Cook, stirring often, until onion is softened, 10 minutes. Add leeks, potatoes, carrots, bell pepper, chile pepper if using and 4 cups water and bring to a simmer. Add bouillon cube, bay leaves, thyme, red pepper flakes and black pepper. Simmer gently, covered, until vegetables are tender, 25 to 30 minutes. Stir in reserved tofu and "pepperoni" slices. Remove bay leaves.
In small saucepan, melt margarine. Slowly stir in flour. When mixture is smooth, stir it slowly into stew. Cook until sauce thickens, uncovered, about 5 minutes. Stir in parsley. Serve hot.
- Calories: 227
- Carbohydrate Content: 24 g
- Fat Content: 9 g
- Fiber Content: 4 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 284 mg