Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 450 grams of extra-firm tofu for at least 30 minutes, then cut it into 1-inch cubes and set aside.

2. 2

   Heat 2 tablespoons of rapeseed oil in a large skillet over medium heat, then add 1 large chopped onion and 2 minced cloves of garlic, cooking for 5 minutes until softened.

3. 3

   Add the cubed tofu to the skillet and cook for 8-10 minutes, stirring occasionally, until it starts to brown on all sides.

4. 4

   Transfer the browned tofu, softened onion and garlic, 1 large diced swede, 2 sliced medium carrots, 2 diced medium potatoes, 1 cup steel-cut oats, 4 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg to a slow cooker, stirring to combine all ingredients thoroughly.

5. 5

   Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the root vegetables are tender and the oats have absorbed much of the liquid, thickening the stew.

6. 6

   Stir in 1/2 teaspoon of salt, tasting and adjusting seasoning as desired, before allowing the stew to rest for 10 minutes to further meld the flavors and thicken slightly.

7. 7

   Serve the Slow-Cooked Scottish Tofu & Oat Skirlie Stew hot, garnished with 2 tablespoons of fresh chopped parsley.