Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 300 grams of pressed and cubed extra-firm tofu with 0.5 teaspoon of liquid smoke and a pinch of salt, then heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat and sear the tofu until golden and slightly crispy on all sides, about 8-10 minutes, then remove the tofu and set aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the same pot, reduce heat to medium, and sauté 1 finely chopped large yellow onion, 2 diced medium carrots, and 3 minced garlic cloves for about 8 minutes until softened.

3. 3

   Stir in 3 cubed medium Yukon Gold potatoes and 4 cups of vegetable broth, bring the mixture to a simmer, then cover the pot and cook for 15 minutes, or until the potatoes are almost tender.

4. 4

   Gently flake 500 grams of smoked haddock fillet into large pieces and add it to the pot along with 2 cups of frozen corn kernels, mixing gently.

5. 5

   Continue to simmer the stew for another 5-7 minutes, uncovered, to allow the flavors to meld and the haddock and corn to heat through, adjusting seasoning with 1 teaspoon of fine sea salt and 0.5 teaspoon of freshly ground black pepper as needed.

6. 6

   Remove the pot from the heat and stir in 0.75 cup of full-fat sour cream and 0.25 cup of fresh chopped dill until just combined, ensuring the sour cream does not curdle.