Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by pressing 400 grams of firm tofu for 30 minutes to remove excess water, then cut it into 2.5 cm cubes.

2. 2

   Preheat your oven to 175°C (350°F), and heat 1 tablespoon of olive oil in an oven-safe clay pot over medium heat, then sear the tofu cubes until golden on all sides, removing them and setting aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the clay pot, then sauté 1 thinly sliced leek for 5 minutes until softened.

4. 4

   Stir in 2 large chopped carrots, 2 medium chopped parsnips, and 3 medium cubed potatoes into the clay pot, cooking for another 5 minutes, stirring occasionally.

5. 5

   Sprinkle 1 tablespoon of rye flour over the vegetables, stir well for 1 minute, then pour in 750 ml of vegetable broth, 1 tablespoon of whole grain mustard, 1 tablespoon of apple cider vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, bringing the mixture to a simmer.

6. 6

   Return the seared tofu to the clay pot, cover tightly with the lid, and transfer to the preheated oven, baking for 75 minutes, or until the vegetables are tender.

7. 7

   Remove the clay pot from the oven, stir in 2 tablespoons of fresh dill, and let the stew rest for 10 minutes before serving.