Potato-Fennel Stew with Tofu

Potato-Fennel Stew with Tofu Ingredients

2 ts Extra-virgin olive oil	Cut into 1 x 1/4-inch strips
1 md Onion; chopped	2 1/2 c Canned chopped tomatoes
1 lg Fennel bulb	2 lb Extra-firm tofu
Tough core removed; chopped	Well drained and cubed
(include leafy fronds; 8	1 c Cooked or canned cannellini
1 lg Leek	(drained and rinsed if
White part plus 1 inch of	1 c Cooked or canned chickpeas
Rinsed well and chopped	(drained and rinsed if
1/4 c Minced fresh parsley	1/8 ts Powdered saffron
2 tb Minced fresh rosemary	2 c Vegetable broth
2 ts Fennel seeds	1 lb Tiny new potatoes; halved if
2 tb Balsamic vinegar	Salt and freshly ground
2 Jarred roasted red bell

Instructions for Potato-Fennel Stew with Tofu

6 SERVINGS DAIRY-FREE This savory stew makes a complete meal all by itself. You can freeze it for up to four months. In large Dutch oven, heat oil over medium-high heat. Stir in onion, fennel, leek, parsley, rosemary and fennel seeds. Reduce heat to medium and cook, stirring often, until vegetables are very tender, about 10 minutes. Add vinegar and stir until mostly evaporated, about 2 minutes. Stir in peppers and tomatoes. Cook until thickened, stirring occasionally, about 7 minutes. Stir in tofu, beans and chickpeas. Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring gently to avoid breaking tofu. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until stew is thickened and potatoes are tender, about 50 minutes. Season with salt and pepper and serve hot. PER SERVING: 477 CAL.; 34G PROT.; 16G TOTAL FAT 12G SAT. FAT); 59G CARB.; 0 CHOL.; 106MG SOD.; 12G FIBER Converted by MC_Buster. By Kathleen on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 56 Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Fennel	Leek	Olive Oil
Onion	Parsley	Potato	Rosemary
Saffron	Salt	Tofu	Tomato

Vegetables Olive oil Onion Parsley Peas Potato Balsamic Vinegar Tomato

for flavor and categorization

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