You don’t have to be a vegetarian, a vegan, a gluten-excluder, a blood type A diet disciple, or a meat-eater to enjoy a lovely brothy bowl of this comforting stew. It is universally delicious and meets the requirements of what I think a stew should be: warming, hearty, with a feeling of regret when one comes to the last spoonful.
Yes, the fact that it could possibly be one of the healthiest things you could put into your body doesn’t hurt either, although I refuse to eat something just because it is good for me. If it doesn’t taste good, I won’t eat it, even if it is medicinal. The medicine for my soul cannot be discounted!
So, with my soul in mind, and a healthy regard for my body, I came up with this lovely soup. I am on a mission to make everyone like tofu, and it is quite the task. I am the first to admit that it has absolutely no taste whatsoever, but when surrounded by flavorful ingredients it has a tendency to take on their most prominent characteristics. The general tone of this stew was of delicate sweetness and the tofu cooperated beautifully.
* This is a great Blood Type A diet recipe with highly beneficial ingredients like tofu, garlic and onions*
You will need:
4 tbs extra-virgin olive oil
4 medium sweet onions, thinly slices, or large dice
5 garlic cloves, roughly chopped
12 oz (340 grams) firm tofu (it can be a little more or a little less depending on what you can find)
1 cup baby peas (I used frozen – very handy)
1 good quality stock cube (I used Rapunzel brand (vegan w/herbs & sea salt)
1 tsp cayenne pepper flakes (optional and not suitable for strict Blood type A Diet)
1 tsp curry powder (optional)
1 tsp sea-salt (I use Maldon sea-salt flakes, but another course sea salt will work too)
Freshly ground black pepper (not for strict Blood Type a Diet)
6 cups water (more if needed)
1 – An hour before you want to cook this dish (or earlier in the day), press the excess moisture from the tofu as follows:
Place tofu on a dinner plate and stack 4 or so plates on top (or heavy pot as in my case). Pour off excess water occasionally (this can be done for an hour but you can leave it longer). When moisture has been removed, cube the block of tofu.
2 – Put medium soup pot on medium heat and add oil. Add the onions and garlic and cook for 10 minutes, stirring occasionally. Turn heat down to low and continue to cook for another 10 to 15 minutes, until very soft and have sweetened.
3 – Add the salt, pepper, chili flakes, curry powder and stock cube to onions and stir until cube has dissolved.
4 – Add water and turn heat up to medium/high and bring liquid to a simmer.
5 – Add tofu and bring back to a simmer. Place lid on pot and simmer for 5 minutes.
6 – Add peas and bring back to a simmer. Taste broth for addition of more seasonings (salt and /or pepper) and also add more water if you think it is too thick for your taste. Cover and continue to simmer for another 10 minutes. Turn off heat.
Serve in warmed bowls with bread, adding more pepper flakes or black pepper if you so desire.