Tofubeerstew Recipes
TOFU-TOMATILLO STEW
For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced tofu.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat broiler. In a blender, combine tomatillos, whole onion quarters, garlic, cilantro, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.
- Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and hominy; simmer until slightly thickened, about 10 minutes more. Season to taste.
- Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, cilantro leaves, and chopped onion (optional), with lime wedges and tortillas.
TOFU BEER STEW
A take on my mom's beer stew. Seitan can be used instead, but i don't really like it's too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes.
Provided by Mad Maryno
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a pot that can go to the oven, fry the tofu in oil until really brown, nut burned, very crispy and brown!
- Add the onion, sauté until translucent.
- Add the rest of the ingredients, except the cornstarch.
- Put in the oven for 1 hour and a half. When ready to serve, add the cornstarch to thicken the sauce.
Nutrition Facts : Calories 159.7, Fat 5.4, SaturatedFat 0.7, Sodium 58, Carbohydrate 15, Fiber 1.1, Sugar 6.2, Protein 8.9
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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