A vegetarian twist on a classic slow cooked Italian dish
- Cutting board
- Wide, shallow bowl for coating the tofu in flour
- Large pan
- Large pot
- Wooden spoon
- 1.2 kg tofu (200gr. per person)
- Flour to coat the tofu
- 5 Carrots
- 1 Eggplant optional
- 2 large onions (or 3 small onions)
- 1 kg potatoes
- 1 bottle red cooking Wine
- 2 cans diced tomatos (800gr.)
- ½ glas Passata (350gr.)
- 2 Bayleaves dried
- Cut Tofu into large blocks of about 100gr that are about 1-2cm thick. It is important that the blocks are thick in order for the tofu not to break. Coat the tofu in flour. Fry in a pan with oil on medium/low heat. Flip after a few minutes. Set aside once crispy on both sides.
- Chop the onions. Add to big pot with oil on medium heat.
- Dice the carrots into bite size pieces. Add to the pot with the onions.
- Optional: Dice the eggplant into bite size pieces. Add to the pot with the onions and carrots.
- Peel the potatoes. Cut into quarters. Add to the pot with the rest of the vegetables. Let slow cook for about 10 minutes.
- Pour in the wine. Let slow cook until the alcohol evaporates. (About 10-15 minutes)
- Add in the canned tomatos and the Passata; stir.
- Add in the bay leaves and carefully put the tofu pieces in the pot. Let slow cook for 1.5 hours and stir slowly every 30 minutes. If the sauce becomes too thick, add a bit of hot water and stir.
- Optionally serve with rice.