Leek & Potato White Wine Stew




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







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 🙂




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