Mushroom and Tofu Stew

Another recipe using mushrooms and tofu. Instead of a quick lunch or snack, like the Tofu Mushroom Tacos, this is more substantial and would be ideal for dinner when served with quinoa, rice or blended cauliflower.

I added celery and green pepper to the stew, but carrots, pumpkin, peas or courgette would also taste great.

Mushroom and Tofu Stew

Makes 4

Ingredients:

- 15ml / 1tbsp olive oil
- 170g / 6oz onion, chopped
- 2 cloves garlic, chopped

- 225g / 8oz mushrooms, sliced
- 1tsp thyme, dried
- 800g / 28oz / 2 cans diced tomatoes (no salt added)
- 120g / 4oz / 2 stalks celery
- 170g / 6oz pepper

- 20g / 1tbsp honey
- pinch cayenne pepper

- 450g 16oz firm tofu, cubed

- 10g / 1tbsp flour

Method:

In a large saucepan, heat the oil and cook the onion, garlic, mushrooms and thyme for 5 minutes (with the lid on to allow mushrooms to sweat).

Add the tomatoes, vegetables, honey and pinch of cayenne pepper. Simmer for 10 minutes.

Stir in the tofu and flour and cook for another 5 minutes.

Serve with quinoa, rice or blended cauliflower. ENJOY!

Nutritional Information: