Tofu veg bowl
I never used to like tofu. I didn’t get it! Now I love it as I know how to cook it properly! 🙂 That said, I hadn’t had tofu for at least a month and this… well, this was something different to anything I’ve cooked before!
I was intending to make soup as the weather in the UK is now getting chilly and we do love a big bowl of hearty soup! The allotment is now producing the last of the summer veg and as I laid out celery, chard, courgette, runner beans and chick peas (that’s so exciting in itself), I had nothing in my head apart from soup!
Did you ever wonder where chick peas come from?
Fresh allotment grown chickpeas
I’m not sure about you, but I always seem to make tomato based soups rather than creamy soups and this wasn’t going to be any different. However, as it was all cooking I had a little taste and it tasted mighty fine just as it was! 😀 Then I decided it needed some extra protein and realised that tofu would be perfect. As I still wanted soup, I made a broth which I then added to the bowl separately – it really adds depth of flavour to this dish and makes it absolutely superb! 🙂 🙂 🙂
Fresh herbs for the broth
Golden coloured broth with plenty of flavour
Tofu Veg Bowl (Vegan & Free-From)
- Oil of choice (I used coconut)
- 2-3 celery stalks finely chopped
- 2 medium carrots finely chopped
- 1/2 small onion finely chopped
- 3-4 garlic cloves cut in half lengthways
- 1 red chili whole
- 1 medium courgette finely chopped
- 6-8 chard stalks & leaves finely chopped
- 10-20 runner beans finely chopped
- Handful of fresh chickpeas, peas or beans
- 1 box firm tofu drained and cubed
- For the broth…
- Sprig of rosemary
- Stalk of basil leaves
- Sprig of fresh dill
- 1 lemongrass stalk
- 2 Chinese chives
- 1.5 litres water
- 2 tablespoons miso
- 1 teaspoon tamari
- Several drops of coconut aminos
- Melt the oil in a large deep pan then add the celery and cook for 2-3 minutes. Add the carrots, cook for 2 more minutes then add the onion, garlic and chili and continue to cook until the onion is translucent.
- Add the courgette, chard, beans and chickpeas stirring each one in before adding the next. Cover and allow to cook through.
- Put the veg to one side of the pan, add a bit more oil (in the space) then add the tofu in batches and cook until golden on all sides.
- Gently mix the vegetables and tofu together, cover and turn off the heat.
- For the broth: Put the rosemary, basil, dill, lemongrass and Chinese chives in a saucepan and pour the water on. Bring to the boil.
- Reduce the heat and stir in the miso, tamari and coconut aminos. Taste test and adjust if necessary.
Serve & Store
- Eat the veg and the tofu as they are, or ladle the broth over the top.
- Store the broth separate from the vegetables and tofu. Keep both refrigerated for up to 3 days.
- If not using the broth, add your favourite seasoning to the vegetables whilst cooking and/or marinate the tofu before cooking.