A vegetarian version of my grandmother’s recipe. This traditional Jewish holiday dish has an intriguing savoury/sweet edge.
SERVES 4
1 block tofu, pressed and drained
3 T. tamari
Cut the tofu into 1˝ cubes and marinate in the tamari. Set aside. PREHEAT OVEN TO 300° F.
3 large potatoes
2 large carrots
1 cup dried prunes, cut in half
Cut vegetables in 1˝ cubes. Mix with prunes in an ovenproof casserole with a lid.
¾ cup catsup
salt, pepper to taste
1 T. apple cider vinegar
1 T. molasses
1½ cups water
Stir together liquid ingredients and combine with vegetables. Bake, covered, for 50 minutes.
2 sweet potatoes, cubed
½ cup fresh parsley, minced
Stir sweet potatoes and marinated tofu gently into casserole. Bake, covered, for another 15 to 20 minutes until vegetables are tender. Remove from oven and gently stir in the parsley. Serve hot.