Spark People offers some “Low-Cost Dinner Recipes.” I thought it would be fun to reduce the cost even further by veganizing them. This reduces the economic cost as well as the cost to animals, to people, and to the environment.

Today’s recipe is: Rosemary Tofu Stew. (The original recipe was Rosemary Turkey Stew.) Previous recipes are: Seitan Pasta and Taco Soup.

Rosemary Tofu Stew
Tofu is very cheap. And you can buy it just about anywhere. It’s got very little flavor of it’s own so it’s a great food to marinate.

Ingredients

• 1 package firm or extra firm tofu, chopped into cubes (and frozen if you prefer a chewy, meaty texture)
• 2quarts of vegetable broth
• 1/2 oz orzo
• 1/8 cup raisins
• 1 cup of sliced zucchini
• 1 cup of sliced carrots
• 3 tsp rosemary
• 1 tsp sage
• 1/2 tsp black pepper
• 1 tsp oregano

Directions

1. Add tofu and vegetable broth to large pot with rosemary, sage, black pepper, and oregano.
2. Heat on high to boiling.
3. Reduce heat to simmer.
4. Add zucchini, carrots, raisins, orzo
5. Cover and allow to simmer for an hour or until carrots are soft
6. Eat hot or cool and store.

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Sections: Vegan Food
Topics: Food, recipe, tofu, Vegan