Sorry for the over-exposed and saturated photos, I was having an off day and the lighting in my bedroom is extremely bad so my editing of photos can be distorted.
So I said I would try roasting tofu, but I wanted to make a stew instead, because I’m only human and I change my mind. I’m still not so sure about tofu. I think (and let me stress that this is just an opinion) that tofu is eaten by vegetarians/pescetarians/flexitarians(those who limit meat) as a meat substitute. It certainly has that meat-like appearance and texture, and that is not what I want. I gave up meat for a reason, and the resemblance tofu has to it is slightly off-putting. Sure it acts as a good flavour enhancer, but if I had to choose between a tofu or butter bean stew? I would choose butter beans, because not only does it absorb the flavour like tofu, but has a greater distinguishable flavour and it is not detrimental to the environment. That is the the fundamental reason I don’t eat meat, so why should I eat a soy-based product which is equally as bad as meat environmentally just because it is health-giving? There are better/healthier/cheaper alternatives. It’s not that the tofu didn’t TASTE nice, it was just that it is not for me and this would have tasted just as nice with something other than tofu.
My journey with tofu has at least taught me how to use the ingredient, and more importantly made me realise that I love being a pescetarian and in no way do I miss white or red meat.
Anyway, I loves me a stew. What we have here is a stew, with the tofu, carrots, red onions and garlic cooked in a sort of Italian dressing like mixture, and then the mixture is covered with plum tomatoes and left to simmer for about an hour until the tofu is soft. I think it took about an hour? In the time it took I had a shower, put on my lenses, did my face, got changed, went to Sainsbury’s, mopped the floor, got it dirty, mopped it again and emptied the bins. HELLO MULTI-TASKER. Enjoy the recipe, because I don’t think there will be much tofu on this site again if I can help it.
–200 g tofu
-1 red onion
-1 mushroom (optional, I just had loads leftover)
-2 cloves of garlic
-2 tbsp oil
-2 tbsp vinegar
-1 tsp french mustard
-1 tbsp of lemon juice
-1 tsp of dried herbs, cumin, coriander and paprika
-1 tin of plum tomatoes
-60 ml water
– Wash tofu and wrap in clean towel, put a heavy weight on top of it such as a couple of plates or heavy cookbooks. This squeezes out all of the moisture.
-Whilst you are draining your tofu, chop all your vegetables and fry in the olive oil in a saucepan on a medium heat. Add some salt so that they don’t stick to the surface. Cook and simmer until brown and soft.
-After ten minutes of soaking, unwrap the tofu and chop into cubes. Add to the vegetables.
-Add all the ingredients BAR the tinned tomatoes AND water. Cook for about 3-4 minutes, stirring from time to time.
-Add the chopped tomatoes and cover and leave to simmer for about 40 minutes. You might need to add the water to stop the mixture from drying out. So keep on checking and stirring the mixture to check
-Serve with some rice or some bread!