250g (9oz) firm cotton-style tofu
1 medium onion, chopped
oil for sauteeing
3-6 cloves garlic, pressed or very finely chopped
150g (5oz) large firm mushrooms, cut into large chunks
1 small carrot (100g, 4oz), peeled and cut into chunks or thick half-moons
1 small parsnip (150g, 5oz), peeled and cut into chunks
1/3 small swede (rutabaga) (125g, 4oz), peeled and cut into chunks
1 tsp paprika
sprinkle of chilli powder to taste
light vegetable stock
2 Tbsp dark miso
4 Tbsp tahini
Cut the tofu into about 16 large cubes. Dry-fry in a non-stick
frying pan until just lightly browned on most sides (don't stirfry
it; leave it sitting over a medium heat until browned, then flip
it over). Set aside.
Saute the onions in a little oil until quite soft. Add the garlic
and mushrooms, saute 5 minutes; add the carrot, saute 5 minutes;
add the parsnip, swede, chilli powder and paprika, and mix well.
Stir and cook for another minute or so, then add enough stock to
half-cover the vegetables. Cover, reduce heat, and simmer for 15
Add the tofu cubes and simmer for another 10 minutes to let the
flavours soak in, with the lid on if you don't have too much liquid
left, and with it off if you do. Meanwhile, mix the miso and tahini
in a bowl with enough hot water to form a thick paste, adding the
water a little at a time (it takes more water than you think).
Once the vegetables are softened to your liking, and the flavours
in the pan have mingled nicely, stir in the miso-tahini mixture
and heat through. Serve with rice, couscous or crusty bread.