Stewed Tofu and Potatoes in Miso Gravy

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 Servings

Mmmmm…creamy miso gravy heaven! The sauce for this is delicious! I used shiitake mushrooms instead of cremini because Sutton is not a huge mushroom fan. But shiitakes are an exception! I give this recipe a 4 and Sutton did as well. For me, I wouldn’t change anything about it. It was a solid good meal!

I made some changes to the cooking methods because the first time I made this, it took a solid hour of cooking those potatoes in the gravy, when it said it would only take 20-30 minutes. I’ve come to realize, after having this happen a few times with different recipes, that if you need to cook something that is hard and takes a while (ex. potatoes, eggplant, carrots, green beans) you cannot cook them in a thick sauce very quickly. All the recipes say 20-30 minutes and it always ends up taking a full hour. Not fun. So I boiled the potatoes separate to make sure they were done before adding to the sauce.

Sutton Rated: 4
Angie Rated: 4

Note: All of the changes I made are shown in the recipe below

Source of original recipe: http://www.target.com/p/vegan-with-a-vengeance-original-paperback/-/A-11937899

Recipe Rating

  • (1 Rating)

Ingredients

  • 2 tablespoons kudzu root (can also use cornstarch)
  • 1 cup vegetable broth
  • 2 cups thinly sliced shiitake mushrooms
  • 4 tablespoons coconut oil
  • 1 large onion, quartered and thinly sliced (about 2 cups)
  • 2 shallots, diced (about 1/3 cup)
  • 4 garlic cloves, coarsely chopped
  • 1 teaspoon fresh thyme, chopped
  • Several dashes fresh black pepper
  • 1 1/2 cups white wine
  • 1 tablespoon tamari or soy sauce
  • 3 tablespoons mellow white miso
  • 1 pound small yukon gold or fingerling potatoes, halved (or a larger potato cut into 1 1/4 -inch chunks)
  • 1 pound extra firm tofu, pressed, cut into cubes

Instructions

  • 1. Add potatoes to a large pot and cover with water. Bring to a boil and cook for about 12 minutes, or until done. Drain.
  • 2. Mix the kudzu root with the vegetable broth to dissolve, and set aside.
  • 3. While potatoes are cooking, sauté the mushrooms in 2 tablespoons of the coconut oil per medium high heat for 5 to 7 minutes, until browned and most of the water has evaporated. Remove from pan and set aside.
  • 4. Saute onions and shallots in the remaining 2 tablespoons of oil for 5 to 7 minutes until slightly browned; add the garlic, thyme, and black pepper, sauté for 2 more minutes.
  • 5. Stir in the white wine, kudzu root mixture, tamari, and miso. Bring to a boil, then lower heat to simmer; the miso should be completely dissolved. Add the potatoes, mushrooms, and tofu. Simmer for 5 minutes.
  • 6. Serve over brown rice or serve with crusty bread.
  • Servings : 4
  • Ready in : 50
  • Course :
  • Ingredient : Potatoes,

Instructions

  • 1. Add potatoes to a large pot and cover with water. Bring to a boil and cook for about 12 minutes, or until done. Drain.
  • 2. Mix the kudzu root with the vegetable broth to dissolve, and set aside.
  • 3. While potatoes are cooking, sauté the mushrooms in 2 tablespoons of the coconut oil per medium high heat for 5 to 7 minutes, until browned and most of the water has evaporated. Remove from pan and set aside.
  • 4. Saute onions and shallots in the remaining 2 tablespoons of oil for 5 to 7 minutes until slightly browned; add the garlic, thyme, and black pepper, sauté for 2 more minutes.
  • 5. Stir in the white wine, kudzu root mixture, tamari, and miso. Bring to a boil, then lower heat to simmer; the miso should be completely dissolved. Add the potatoes, mushrooms, and tofu. Simmer for 5 minutes.
  • 6. Serve over brown rice or serve with crusty bread.

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