dinner

Leek & Potato White Wine Stew

 

IMG_3262

Ingredients:

1 Pack of Extra Firm Tofu
3 tbsp olive oil
3 garlic cloves – minced
1 white onion – chopped
2 leeks – thoroughly washed and chopped
2 zucchinis – chopped
2 potatoes – chopped
1 cup of vegetable broth
1 cup of white wine
salt and pepper to taste

IMG_3188

 

IMG_3204

IMG_3213

IMG_3214

IMG_3209

IMG_3216
Directions:
In a large cast iron pot heat 2 tbsp of olive oil over medium-high heat. Add the Cubed Tofu and saute for about 5 minutes over medium high heat.  Remove the tofu and set aside.  Add 1 tbsp of olive oil, garlic and onions to the pot. Cook for about 2 more minutes, stirring frequently. Next, reduce heat to medium and de-glaze the pot by adding 1 cup of white wine.  Add chopped leeks, zucchinis and potatoes. Finally, add the vegetable broth. Once the stew reaches a boil, stir, reduce the heat to low, cover, and simmer for 30 minutes.  Once fully cooked add the crispy tofu that you set aside. If you feel that the liquid is getting too low then add more vegetable broth, but keep in mind that this stew is meant to be pretty thick and hearty :).  I like to serve over rice/couscous/quinoa. Enjoy 🙂

IMG_3238

IMG_3243

IMG_3245

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s