Flash in the pan becomes household staple

I was reading my horoscope the other day, and credible or not, I’ve decided that I’m about as Sagittarian as they come – volatile, routine-phobic, hot in…the kitchen. And then there’s my dear Taurus, who knows a good thing when she sees it and sticks with it. This is something I made one night with her vegan grain-free diet in mind, and the ingredients have been on our weekly shopping list ever since!

One-Pot Vegan Tofu Stew

Serves 8-10

• 2 lb tofu, drained  (I use Bountiful Bean herb tofu)
• 2 28 oz cans diced tomatoes
• 1/2 c. nutritional yeast
• 2 zucchinis, sliced into half moons
• 12 oz. cremini mushrooms
• 1 yellow onion, diced
• 2 tsp red pepper flakes (reduce or omit to decrease spiciness)
• 4 cloves garlic
• 1 TBS oregano
• 1 TBS thyme
• 1 TBS basil
• 2 TBS olive oil
• Salt to taste

Drain tofu and cube into bite-size pieces. Set aside.

Heat oil in a large pot over medium-high heat and cook onions until softened, about 5 minutes. Add mushrooms and cook 7-8 minutes. Add garlic, red pepper flakes, oregano, thyme, basil and salt and cook for 1-2 minutes until fragrant. Stir in zucchini and tofu, and cook additional 3-4 minutes. Add additional oil to prevent sticking, if necessary. Add tomatoes and nutritional yeast; bring to a slow boil and reduce heat to low. Cover and simmer for 10 minutes over medium-low heat until zucchini and mushrooms are tender, stirring occasionally.