SEAFU STEW

This recipe came about when I wanted to make a simple fish stew but was instead craving the firm texture and fruity taste of tofu and the sharp brininess from Kalamata olives. But I still wanted—not so much a fish broth—but a sauce with sea essence and gentle heat; roasted seaweed with wasabi answers the call to both. The result is a unique, flavorful Mediterranean(ish)-inspired soup that not only delights the taste buds but is also 100% vegetarian.

PREP / COOK TIME: 40 Minutes
Makes 3 – 4 Servings

INGREDIENTS

2 Tbs – Extra Virgin Olive Oil

1 ¼ Lbs – Small Yukon Gold Potatoes, Quartered

3 Large Cloves – Garlic, Peeled and Minced

1 Tsp – Crushed Red Pepper

3 Tbs – Extra Dry Vermouth

1 – Bay Leaf

1 (15 Oz) Can – Tomato Sauce

2 Cups – Water, or Vegetable Broth

2 – 3 Stalks – Scallions, Stems Only, Chopped

¼ Cup – Fresh Oregano, or 1 Tbs Dried

1 (.17 Oz) Package - Simple Truth® Organic Roasted Seaweed Snack Wasabi, Sliced Super Fine

½ Cup - Kalamata Olives, Whole and Drained

1 Lbs – Extra Firm Tofu, Cubed

Kosher Salt and Coarse Black Pepper for Seasoning

½ Cup – Crumbled Feta for Garnish

THE NITTY GRITTY

Heat oil in a large pot at medium high. Add garlic and red pepper; cook till garlic is fragrant.

Add potatoes; toss to coat—cook for about 2 minutes covered. Splotch in vermouth; simmer for another minute to cook out alcohol.

Add tomato sauce, water, scallions, oregano and bay leaf; stir to combine. Season with salt and pepper to taste. Bring to a rapid simmer; cook for about 20 minutes.

Stir in seaweed and olives; continue to simmer for about another 10 minutes.

Add tofu; stir gently and let simmer for another 5 – 6 minutes. Let stew cool (about 5 minutes) before serving till sauce slightly thickens.

Garnish with crumbled feta and a few springs of fresh oregano.

Serve with good crusty bread; toasted, buttered and rubbed with fresh garlic. So good!

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FEBRUARY 19, 2019