Name: Irish Stew with Frozen Tofu
Ingredients: 1/2 c Frozen tofu; 1 sm Onion; 6 oz Potatoes; 1 sm Carrot; 1/2 ts Yeast extract; 2/3 c Vegetable stock or water; 1/2 c Whole wheat flour -=PLUS=-; 2 tb Whole wheat flour; 1 pn Sea salt; 1 ts Baking powder; 1/8 c Vegan margarine; Soymilk as required; 1 tb Soy sauce; 1 tb Water; 1 ts Cider vinegar; 1 tb Vegetable oil

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Main dish, Ireland, Soups/stews, Casseroles, Vegetarian	1	Recipe

INGREDIENTS

1/2	c	Frozen tofu
1	sm	Onion
6	oz	Potatoes
1	sm	Carrot
1/2	ts	Yeast extract
2/3	c	Vegetable stock or water
1/2	c	Whole wheat flour -=PLUS=-
2	tb	Whole wheat flour
1	pn	Sea salt
1	ts	Baking powder
1/8	c	Vegan margarine
		Soymilk as required
1	tb	Soy sauce
1	tb	Water
1	ts	Cider vinegar
1	tb	Vegetable oil

INSTRUCTIONS

Pour boiling water over the tofu, cover if possible, and leave for 10 to 15
minutes.
Chop the onion.  Dice the potatoes and carrot into small pieces. Add the
yeast extract to the stock or water and bring to the boil in a saucepan.
Add the onions and potatoes, lower heat, and leave to simmer for 7-10
minutes.  Add the carrots and cook for a further 4-5 minutes.
While the vegetables are cooking put the 1/2 cup flour in a bowl and mix in
salt and baking powder.  Cut in the margarine, then pour in enough soy milk
(about 2 tablespoons) to make a soft dough. Divide the dough into four
balls.
Put the soy sauce, water, and vinegar into a small bowl. Drain the tofu and
squeeze it gently to extract excess liquid. Cut it into small dice. Put the
dice into the bowl with the soy sauce mixture and stir it round; the liquid
should be absorbed rapidly by the tofu.
Spread the 2 tablespoons flour on a plate and turn the tofu cubes in it.
Heat the oil in a skillet and stir-fry the tofu cubes until lightly
browned.
Add the tofu cubes to the vegetable mixture and turn into an oven dish.
Flatten the dough balls and place them on top. Place in a 435F (220C) Gas
Mark 7 oven for 15 minutes and serve immediately.
Leah Leneman, "The Single Vegan"  Posted by Karen Mintzias Submitted By On
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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