Tomato Turnip Tofu Stew

TOMATO TURNIP TOFU STEW

Stew, because there’s more solids than liquid. Sauteed celery and onion simmered with parsnip, turnip, carrot and cabbage. Seasoned with garlic, basil and allspice with a touch of smoke. Chopped broccoli, petite peas and extra-firm tofu cubes for added protein and texture. Quite lovely for a root stew. Flavors like chicken for some reason! No bouillon needed!

Makes 22 cups

2 T. corn oil

3 stalks celery, sliced into 1/4 inch segments

1 lg. sweet onion, 1/2 inch dice

salt


14 oz. fresh parsnips, peeled and cut into 1×1/4 inch sticks

1 lb. 9 oz. fresh turnips, peeled and cut into 1×1/4 inch sticks

2 med. carrots, peeled and sliced into thin rounds

4 c. cut green cabbage, 1/2-3/4 inch cuts


10 c. water


28 oz. can stewed tomatoes – cut large pieces into smaller ones

2 T. salt

2 T. garlic powder

1 T. onion powder

1/2 t. ground allspice

2 t. dried basil

2 T. liquid smoke

12 oz. bag froz. chopped broccoli

12 oz. bag froz. petite peas

14 oz. extra firm water-packed tofu, rinsed and cut into 1/2 inch cubes


1- In extra-large soup pot, over medium heart, melt oil. Add celery, onion and a little salt. Saute till partially wilted.

2- Add parsnips, turnips, carrot and cabbage. Stir, cook about 10 minutes, stirring often.

3- Add water. Keep heat at medium. Cook, uncovered, till vegetables are as tender as you like – about 20 minutes.

4- Add remaining ingredients, stir and cook about another 15 minutes or till seasoning flavors meld.


Notes: Refrigerates well. Vegetables hold their shape and flavors stay bright. This means it’s a good restaurant soup. Three days later it tasted like I just made it. That’s rare for a broth soup.






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