RCI-SP.001.0536.001

Tofu and Vegetables

Name: Tofu and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 tsp light olive oil; 1 medium onion; 3 unit peeled garlic cloves; 3 tbsp low sodium tomato paste; 1 cup de-alcoholized red wine; 2 cups Yellow Finn potatoes; 1 unit carrots (peeled); 14½ oz diced tomatoes in juice; 1 lb 1% tofu; 12 unit kalamata olives; 2 tsp capers; 1 cup low sodium vegetable stock; 2 unit bay leaves; ¼ tsp ground red pepper; ¼ tsp ground allspice; ¼ tsp salt; 2 cup thickly sliced mushrooms; 1 cup frozen petit peas; 1 tsp arrowroot mixed with 2 tsp de-alcoholized red wine

thumb|Tofu and Vegetables

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

light olive oil
1 tsp
onion
1 medium
peeled garlic cloves
3 unit
low sodium tomato paste
3 tbsp
de-alcoholized red wine
1 cup
Yellow Finn potatoes
2 cups
carrots
peeled
1 unit
diced tomatoes in juice
14½ oz
1% tofu
1 lb
kalamata olives
12 unit
capers
2 tsp
low sodium vegetable stock
1 cup
bay leaves
2 unit
ground red pepper
¼ tsp
ground allspice
¼ tsp
salt
¼ tsp
thickly sliced mushrooms
2 cup
frozen petit peas
1 cup
arrowroot mixed with 2 tsp de-alcoholized red wine
1 tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Tofu and Vegetables

Ingredients

Method

What Makes This Variant Distinct