Tofu Cataplana (Vegan Seafood Stew)

Ingredients

• 3 tablespoons Olive Oil
• 1 large Onion
• 1 red Bell Pepper
• 2 medium Tomatoes
• 4 cloves Garlic
• 1 block Tofu
• 1/2 cup White Wine
• 1 cup Vegetable Broth
• 1 leaf Bay Leaf
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Place the block of tofu on a clean kitchen towel or paper towels. Put something heavy on top, like a cutting board with cans of food, to press out excess water for at least 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
2. 2Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, about 250°F (120°C).
3. 3Add the 1 large onion and the 1 red bell pepper to the pot. Cook, stirring occasionally, for 7 to 10 minutes, until they begin to soften and the onion looks translucent.
4. 4Add the 2 medium tomatoes and the 4 cloves of garlic to the pot. Cook, stirring, for another 3 minutes, until the garlic is fragrant.
5. 5Add the cubed tofu, 1/2 cup of white wine, 1 cup of vegetable broth, 1 bay leaf, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together.
6. 6Bring the mixture to a gentle simmer over medium heat, about 250°F (120°C). Once simmering, reduce the heat to low, cover the pot, and cook for 25 minutes. The tofu should absorb the flavors and the vegetables should be tender.
7. 7Remove the bay leaf from the pot. Stir in the 2 tablespoons of fresh parsley. Serve the Tofu Cataplana hot.

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