Adapted fairly heavily from a recipe posted on the VegFood mailing list, originally from the New Recipes From Moosewood Restaurant cookbook. Those big mushrooms that get wonderfully chewy when cooked are rather nice in this. If you can't get the firm cotton-style (ie, not silken "slimy") tofu then I'd suggest using potatoes instead, as the softer tofu wouldn't really go with the other ingredients. A bit of cider (the alcoholic kind!) would probably be nice as part of the liquid, but I haven't tried this yet.
Serves 3
Cut the tofu into about 16 large cubes. Dry-fry in a non-stick frying pan until just lightly browned on most sides (don't stirfry it; leave it sitting over a medium heat until browned, then flip it over). Set aside.
Saute the onions in a little oil until quite soft. Add the garlic and mushrooms, saute 5 minutes; add the carrot, saute 5 minutes; add the parsnip, swede, chilli powder and paprika, and mix well. Stir and cook for another minute or so, then add enough stock to half-cover the vegetables. Cover, reduce heat, and simmer for 15 minutes.
Add the tofu cubes and simmer for another 10 minutes to let the flavours soak in, with the lid on if you don't have too much liquid left, and with it off if you do. Meanwhile, mix the miso and tahini in a bowl with enough hot water to form a thick paste, adding the water a little at a time (it takes more water than you think).
Once the vegetables are softened to your liking, and the flavours in the pan have mingled nicely, stir in the miso-tahini mixture and heat through. Serve with rice, couscous or crusty bread.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 24 Oct 1999
- comments and questions to
Kake L Pugh (kake@earth.li).