Rich, mushroomy-miso broth elevates simple tofu and potatoes to vegan comfort food extraordinaire!
Yield: 4-6 servings
Time: an hour
Tools
- small bowl
- whisk
- large frying pan with lid
- wooden spoon
- medium bowl
Ingredients
- 1 c vegetable broth
- 2 T arrowroot or cornstarch
- 4 T olive oil
- 2 c cremini or other mushrooms, thinly sliced
- 1 large onion, quartered and thinly sliced
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 t fresh thyme, chopped
- pepper
- 1½ c white wine
- 3 T miso
- 1 T soy sauce
- 1 pound potatoes, cubed (or sliced, if they’re small)
- 1 pound tofu, pressed and cubed
Directions
Whisk arrowroot into broth and set aside.
Heat 2 T oil over medium-high heat and sauté mushrooms until browned, 5-7 minutes. Transfer to bowl and set aside.
Heat remaining oil, add onion and shallots, and sauté until golden, 5-7 minutes. Add garlic, thyme, and pepper and sauté another 2 minutes.
Add broth, wine, miso, and soy sauce and increase heat. Bring to a boil, then reduce to a simmer.
Stir in mushrooms, potatoes, and tofu. Cover and simmer for 30 minutes until potatoes are tender.
Serve hot.
Notes
Adapted from the recipe for “Stewed tofu and potatoes in miso gravy” in Vegan with a Vengeance – read my review.
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