Tofu, mushroom, and sea vegetable stew with potatoes and poblano pepper
This is a simple, comforting and nutritious stew with a number of rich flavours. The poblano pepper gives is just a little heat This makes a medium bowl for 4 and a large bowl for 2.
3 scallions, minced, 3″ – 4″ green reserved for garnish
1/4t coarse sea salt
1 poblano pepper, cored, seeded, 1/4″ dice
4 large cremini mushrooms, stemmed, thickly sliced (about 1/2″)
225g extra firm, high quality tofu, 1/2″ cubes
2 cups green cabbage, shredded (I use coleslaw mix)
1 floury potato (about 2 cups, I use organic russet), 1/3″ dice
1T lemon juice
1 cup water
1 ‘sprig’ kombu (about 3″)
2 cups unsweetened plant milk (I use soy)
1/2T white vinegar
1T dried wakame, crumbled
1T tapioca flour dissolved in 1T cold water
1 cup green curly kale, coarsely chopped
1/4 cup nutritional yeast
Coarse sea salt, black pepper and vinegar to taste
1/2t purple dulse flakes
1/2t nori flakes
Optional: A tablespoon of garlic and/or replacing the water with vegetable stock will add flavour. A little white miso and/or cashew butter added at the end would go nicely. A little dusting of smoked paprika with the dulse and nori will add flavour and colour. Slowcook for a few hours if you prefer. Press your tofu ahead of time if necessary.
Warm a large frying pan with a lid on medium high heat. Add the 2T water, sea salt, and scallions. Water saute for 1 minute. Add the pepper and mushrooms. Saute for 2 – 3 minutes. Add the cabbage and stir fry for 2 minutes. Add the potatoes and stir fry another 2-3 minutes.
When the pan has browned a little, add the lemon and deglaze. Add the 1 cup water and kombu. Return the pan to a simmer. Reduce heat to low, cover, and simmer for 30 minutes or until the potatoes are fork tender.
Uncover and remove the kombu. Add the plant milk and wakame. Increase heat to medium-low. Simmer uncovered for 15 minutes, stirring frequently, aiming to reduce the plant milk by about 1/3.
Stirring continuously, add the tapioca mixture slowly and stir until it thickens. Remove from heat. Add the kale and nutritional yeast and stir to combine. Season to taste. Ladle/spoon out. Garnish with scallion green sliced on an angle, dulse and nori flakes.