Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 16 ounces of extra-firm tofu for 30 minutes, then cut it into 1-inch cubes and marinate with 1 tablespoon of liquid smoke for at least 15 minutes.

2. 2

   Preheat your oven to 375°F (190°C) and chop 2 medium potatoes, 3 medium carrots, 1 large parsnip, and 1 medium beet into 1-inch pieces, along with 1 large onion.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat, then add the marinated tofu cubes and sear them for 5-7 minutes until lightly browned on all sides.

4. 4

   Remove the seared tofu and add the remaining 1 tablespoon of olive oil to the same pot, then sauté the chopped 1 large onion for 5 minutes until softened, before stirring in 3 minced cloves of garlic for 1 minute until fragrant.

5. 5

   Return the seared tofu to the pot, add the chopped 2 medium potatoes, 3 medium carrots, 1 large parsnip, 1 medium beet, 2 cups of vegetable broth, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then bring the mixture to a simmer.

6. 6

   While the bake simmers, blend 1 cup of soaked raw cashews with 0.5 cup of water, 1 tablespoon of lemon juice, and 0.5 teaspoon of salt until completely smooth to create a creamy sauce.

7. 7

   Pour the smooth cashew cream sauce over the simmering root vegetable and tofu mixture in the pot, gently stir to combine, and then sprinkle 0.25 cup of fresh chopped dill on top.

8. 8

   Cover the pot and bake for 45-60 minutes, or until the vegetables are tender and the sauce is bubbly, removing the bay leaf before serving.