Spring Stew with Tofu

Ingredients

  • 200g soup and broth mix (soaked for 6 hours)
  • 2 tsp olive oil
  • 1 onion
  • 1 pint vegetable stock
  • 200g baby new potatoes
  • 1 stick of celery
  • 2 medium carrots
  • 60g frozen peas
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 150g asparagus spears
  • 1 leek
  • 600g firm tofu
  • Salt and pepper to taste
  • fresh lemon to serve

Method

  1. Heat a slow-cooker on high and add the olive oil and finely chopped celery, carrot and onion. Cook until sizzling.
  2. Add the soaked broth mix and chopped leek then stir in the stock
  3. cook on low for 2 -3 hours
  4. 1 hour before you are ready to serve, stir in the baby new potatoes and chopped asparagus stems
  5. 30 minutes before you are ready to serve, stir in the frozen peas, chopped peppers and asparagus tips
  6. 15 minutes before serving, grill the tofu, sliced.
  7. Season to taste and serve with a crisp fresh salad and a twist of lemon

Cooking Temperature: Low/High

Cooking Time: 3-4 Hours

Serves: 4

Keeps For: 3 days (without the tofu)

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)