Mushroom and Tofu Stew

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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Ingredients

  • 1 tbsp. olive oil
  • 1 onion, sliced
  • 250 gms. mushrooms, quartered
  • 250 gms. tofu, cubed
  • 2 sweet potatoes, peeled and chopped
  • ½ tsp. pomegranate molasses or balsamic syrup
  • 1 tbsp. whole wheat flour
  • 2 cups hot vegetable stock
  • 1 tbsp. dark brown sugar
  • Dash of Worcestershire sauce
  • 1 cup steamed baby broccoli, to serve

How to Make Mushroom and Tofu Stew

  • Heat the oil in a large saucepan or flameproof casserole dish.
  • Add the onion and cook for 1-2 minutes, until it starts to soften.
  • Add the mushrooms and cook for another 1-2 minutes, stirring occasionally.
  • Add the sweet potatoes, molasses or syrup, and flour, and stir well.
  • Slowly pour in the stock, stirring continuously.
  • Add the sugar and worcestershire sauce and stir again, until well mixed.
  • Bring to a simmer, cover and cook for 15 minutes, until the sweet potatoes are tender.
  • Add the tofu 5 minutes before the end of the cooking time.
  • Serve with steamed broccolis.

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