You won't miss the chicken in this stew. I'm in love with the recipe, especially in the cold winter months.
2 tablespoons coconut oil
1/2 tsp himalayan or sea salt
Freshly ground pepper
1 brick of organic extra-firm tofu, cubed
4 carrots, sliced
2 ribs celery, chopped
1 onion, diced
1 leek, thinly sliced
2 cloves garlic, minced
5 cups low sodium veggie stock
1 cup water
3 tablespoons lemon juice
1 cup small quinoa or brown rice pasta
2 tablespoons fresh tarragon, chopped
- Season each piece of tofu in salt and pepper.
- In an large non-stick pan, heat 1 tablespoon of oil over medium high heat.
- Place the cubes of tofu in the pan and fry until all sides are golden brown. Turn off heat when finished and move out of the way.
- In a large stockpot, add 1 tablespoon of oil and the carrots, celery and onion to the pot and cook over medium heat for 3 minutes.
- Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper.
- Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
- Add the pasta and tofu to the stockpot and cover and simmer for about 10 minutes or until pasta is tender (try not to overcook the pasta!).
- Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon.
- Serve immediately.