Stewed Vegetables Over Tofu Slabs

Name: Stewed Vegetables Over Tofu Slabs
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: Fresh flat-leaf parsley, coarsely chopped; Brown rice syrup; Organic soy sauce; 4 ounces extra firm tofu, cut into ½-inch thick pieces; Balsamic vinegar; Several leaves fresh leafy greens, kale, collards, baby bok choy, rinsed, cut into bite-sized pieces; Several leaves fresh leafy greens, kale, collards, baby bok choy, rinsed, cut into bite-sized pieces; Extra virgin olive oil; Several leaves fresh leafy greens, kale, collards, baby bok choy, rinsed, cut into bite-sized pieces; ¼ small winter squash, halved, seeded, cut into large chunks (Only cut what’s needed. Store the rest in the fridge.); 1 small carrot, cut into large chunks; Several leaves fresh leafy greens, kale, collards, baby bok choy, rinsed, cut into bite-sized pieces; Sea salt; 1 red onion, cut into large chunks; ¼ head green cabbage, cut into large chunks

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I love stewed vegetables. They are so comforting and relaxing to the body, easy to digest and are sweet so they can help tame sweet cravings. A win-win, in my book. Served over pan-fried tofu, this dish is a great breakfast, lunch or dinner. You read right: any time of the day, any meal.

Ingredients

1 red onion, cut into large chunks
¼ head green cabbage, cut into large chunks
1 small carrot

Europe
Italy
Lunch
Dinner
Mediterranean
Breakfast
Vegan

Method

Layer onion, then cabbage, carrot, and winter squash in a pot with a pinch of sea salt. Add enough water to cover the bottom of the pot and place over medium heat. Bring to a boil, reduce heat and cover. Cook until vegetables are tender, but not mush. When the vegetables are 80% done, season to taste with salt and simmer until done.

While the vegetables cook, place a generous amount of