Spring Stew with Tofu
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Method
- Heat a slow-cooker on high and add the olive oil and finely chopped celery, carrot and onion. Cook until sizzling.
- Add the soaked broth mix and chopped leek then stir in the stock
- cook on low for 2 -3 hours
- 1 hour before you are ready to serve, stir in the baby new potatoes and chopped asparagus stems
- 30 minutes before you are ready to serve, stir in the frozen peas, chopped peppers and asparagus tips
- 15 minutes before serving, grill the tofu, sliced.
- Season to taste and serve with a crisp fresh salad and a twist of lemon
Cooking Temperature: Low/High
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Cooking Time: 3-4 Hours
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Serves: 4
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Keeps For: 3 days (without the tofu)
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Tips and Comments
- Soup and broth mix is a blend of dried lentils, split peas and pearl barley. You could use any or all of these in your preferred quantities if the mix itself is not available.
- Marinated tofu can be used if you prefer a flavoured version. (See Not-Meat)