Vegan Giniling with Tofu

Ingredients

• 1 lb Extra-firm tofu
• 1 can Tomato sauce
• 2 Potatoes
• 2 Carrots
• 1 cup Peas
• 1 Onion
• 4 cloves Garlic
• 2 tbsp Soy sauce
• 1/2 cup Vegetable broth
• 2 tbsp Olive oil

Instructions

1. 1Place the 1 lb of extra-firm tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, crumble the tofu into small, bite-sized pieces in a bowl.
2. 2Place a 12-inch skillet on the stovetop and set the heat to medium. Add the 2 tablespoons of olive oil to the skillet and let it heat for about 1 minute until it shimmers.
3. 3Add the chopped 1 onion and 4 minced cloves of garlic to the hot skillet. Cook, stirring frequently, for 2-3 minutes until the onion is softened and the garlic is fragrant, being careful not to burn the garlic.
4. 4Add the crumbled tofu to the skillet with the onion and garlic. Cook, stirring occasionally, for 5-7 minutes, until the tofu is lightly browned and slightly firm to the touch.
5. 5Pour in the 1 can of tomato sauce, then add the 2 peeled and diced potatoes, the 2 peeled and diced carrots, and the 1 cup of peas. Stir in the 2 tablespoons of soy sauce and the 1/2 cup of vegetable broth, ensuring everything is well combined.
6. 6Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet tightly with a lid, and cook for 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Serve the vegan giniling hot.

Substitutions

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