Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Soups/stews
Casseroles Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 OR
2 tb Whole wheat flour
1 pn Sea salt
1 t Baking powder
1/8 c Vegan margarine
Soymilk as required
1 tb Soy sauce
1 tb Water
1 t Cider vinegar
1 tb Vegetable oil
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
