Tofu and white miso make this colourful, nourishing dish ideal for all seasons.
- 1 pack hard tofu (fresh or smoked), cut into 2cm cubes
- 2 onions, peeled and diced small
- 2 turnips and 2 carrots, medium diced
- 236g of cauliflower, cut into florets
- 118g green peas
- 2 bay leaves
- Your choice of freshly chopped basil or parsley
- Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
- Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to the boil, reduce heat and simmer for 20 minutes.
- Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.
- Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.
- To make a richer tasting dish, you can pan fry the tofu in olive oil before adding to the stew.
Montse Bradford is Director of the School of Natural Cookery and Life Energetics in Bath, UK, and Barcelona, Spain (her home town).
She is internationally renowned for her teaching on the healing power of cooking and the energetics of food and is the author of over 10 best-selling books in Spanish and English.
For more information visit: www.montsebradford.es (Spanish)