Veggie Stew with Tofu

Pile your plate high with the many vegetables included in this tasty recipe! Serve with rice or crusty French bread.

Makes 4 to 6 servings.

1 lb extra firm tofu

2 cups broccoli florets

2 cups cauliflower florets

2 Idaho potatoes, scrubbed, peeled, and diced

1 white onion, minced

1 clove garlic, minced

2 carrots, peeled and sliced

1¹/₂ cups vegetable stock

2 teaspoon thyme, dried

2 teaspoon sage, dried

2 tablespoons fresh parsley, chopped

1 bay leaf

1 14-oz can yellow or white corn

1 14-oz can sweet baby peas

Salt to taste

1. Prepare tofu by rinsing the block and cutting it into small, bite-sized cubes.

2. In a large bowl, combine the broccoli, cauliflower, potatoes, onion, garlic, and carrots. Stir to combine, and add to slow cooker. Cover with stock. Add tofu and add herbs, and stir again to combine.

3. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. In the last hour of cooking, add the canned vegetables and stir to combine. Continue cooking until vegetables are tender. Serve hot.

Most recipes call for broccoli florets, which often leaves cooks with large broccoli stems. Don’t toss them! With a paring knife, peel off the tough outer skin and cut off the woodiest parts, especially the bottom of the stem. The rest is crunchy, tasty broccoli. Cut it into rounds or strips and munch away, or save it for salads.