Sunday, June 15, 2014

Tofu & Edamame Stew

For those of you who enjoy the humble soybean in its various incarnations, here is one for you: "Tofu and Edamame Stew" (page 293). This is a study in green and white. Green in the celery, edamame (fresh soybeans), zucchini, peas, and parsley. White from onion, garlic, potatoes, and tofu. This color scheme is pretty in the bowl, and it tastes just as good as it looks. Finish this off with flavorful herbs, spices, and a dash of cayenne, there is nothing missing from this healthy stew. The recipe directions call for browning the tofu in hot oil, but I skipped this step. Instead, I used an extra firm variety of tofu, pressed it in my EZ Tofu Press ( to make it even firmer, and "fried" the chunks in a dry nonstick skillet. You could even skip the "frying" or "browning" step, as long as you have firm enough tofu to begin with. The recipe encourages you to continue the green theme by adding spinach at the very end if you desire, or even introduce some color by including carrot or red bell pepper.
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Instead use a non-stick pan and/or use water, broth, or sherry for the sauté liquid.
ü Omit the olive oil when preparing the tofu, and use the techniques I described in the recipe review.


  1. Nice recipe I think art of cooking is not something everyone has the equal grip over. They may also oversee food preparation workers in fast food,

  2. Hi Becky, I really like that pretty blue and white dish, makes the meal look even more appetising! For added green instead of spinach I might use pak choi and possibly a cheeky sprinkle of black sesame seeds for a little more drama.

  3. Hi Jennifer! Thanks, I also really love that bowl. I firmly believe the prettier the plate or bowl, the better the food tastes, LOL! ;-) Is pak choi like bok choy? That would be good! Sesame seeds sound like a great addition as well!

  4. Hi Becky, yes I think pak choi is a British-ism. I'm in the habit of using sesame as they are calcium rich too, one of the nutrients I am always mindful of getting enough of. Re plates, I love the daintiness of pretty china but favour colourful and sturdy earthernware, I'm a bit clumsy lol, in a small kitchen, like yourself and prone to dropping things.

    1. Thanks for the clarification on the pak choi, Jennifer, I appreciate it! Yes, having delicate china while living in an RV that is often on the move isn't a good mix, although I do have a couple of treasured pieces that I take extra care with. But in general, the sturdier the better for our lifestyle!