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Irish Stew With Frozen Tofu

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      Title: IRISH STEW WITH FROZEN TOFU
 Categories: Main dish, Ireland, Soups/stews, Casseroles, Vegetarian
      Yield: 1 Recipe
 
    1/2 c  Frozen tofu
      1 sm Onion
      6 oz Potatoes
      1 sm Carrot
    1/2 ts Yeast extract
    2/3 c  Vegetable stock or water
    1/2 c  Whole wheat flour -=PLUS=-
      2 tb Whole wheat flour
      1 pn Sea salt
      1 ts Baking powder
    1/8 c  Vegan margarine
           Soymilk as required
      1 tb Soy sauce
      1 tb Water
      1 ts Cider vinegar
      1 tb Vegetable oil
 
  Pour boiling water over the tofu, cover if possible, and leave for 10
  to 15 minutes.
  
  Chop the onion.  Dice the potatoes and carrot into small pieces. Add
  the yeast extract to the stock or water and bring to the boil in a
  saucepan. Add the onions and potatoes, lower heat, and leave to
  simmer for 7-10 minutes.  Add the carrots and cook for a further 4-5
  minutes.
  
  While the vegetables are cooking put the 1/2 cup flour in a bowl and
  mix in salt and baking powder.  Cut in the margarine, then pour in
  enough soy milk (about 2 tablespoons) to make a soft dough. Divide
  the dough into four balls.
  
  Put the soy sauce, water, and vinegar into a small bowl. Drain the
  tofu and squeeze it gently to extract excess liquid. Cut it into
  small dice. Put the dice into the bowl with the soy sauce mixture and
  stir it round; the liquid should be absorbed rapidly by the tofu.
  
  Spread the 2 tablespoons flour on a plate and turn the tofu cubes in
  it. Heat the oil in a skillet and stir-fry the tofu cubes until
  lightly browned.
  
  Add the tofu cubes to the vegetable mixture and turn into an oven
  dish. Flatten the dough balls and place them on top. Place in a 435F
  (220C) Gas Mark 7 oven for 15 minutes and serve immediately.
  
  Leah Leneman, "The Single Vegan"  Posted by Karen Mintzias Submitted
  By On
 
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