This stew tastes of summer and of childhood food. It’s light but filling and the taste is just divine. It makes me think of those meaty stews we used to have as kids but with added potato (I hated potato when I was a kid).
Light summer tofu stew: Serves 4
3 cloves garlic, minced
2 stalks celery, sliced
1/2 onion, sliced thinly
1 teaspoon oil
1 liter (4 cups) vegetable stock
400 grams (14 oz) new potatoes, cut in large chunks
4 small carrot, sliced
1 teaspoon ground cumin
1/2 teaspoon dried thyme
90 grams (3 oz) baby spinach leaves
300 grams (10½ oz) tofu, firm, cubed
salt and pepper
Slice the onion and the celery. Mince the garlic. Saute in oil on medium heat for about 5 minutes, until the onion and celery soften. Cube the potatoes and slice the carrots. Add to the pot together with the vegetable stock..Add ground cumin and the thyme. Bring to a boil, turn heat down and let simmer for about 15 minutes, until the vegetables are tender. Cube the tofu and rinse the spinach leaves. Add to the stew and let simmer for another 5 minutes. Salt and pepper to taste.