Tofu Cassoulet

By La Vie dans mon assiette
In collaboration with Unisoya

Tofu marinade: (2 portions):

½ a package of Unisoya tofu with vegetables, 454 g

2 tablespoons maple syrup

1 tablespoon soy sauce

1 teaspoon liquid smoke

1 teaspoon garlic powder

1 cup white beans

2 sliced carrots, in rounds

¾ cup halved cherry tomatoes

1 chopped onion

3 garlic cloves, chopped

3 tablespoons of duck fat (or olive oil)

¼ cup chicken broth (or vegetable broth)

¼ cup white wine

¼ cup chopped Italian parsley

¼ cup chopped cilantro

2 sprigs of thyme

1 bay leaf

Salt

Pepper

 

The instructions:

Cut the block of tofu into cubes. Prepare the tofu mix, add thepieces, and let marinate for 2 hours (or up to 24 hours for more flavor).

Cut the vegetables and add them to a tagine with the tofu on top and the herbs throughout. Then add the fat, chicken broth and white wine.

Salt and pepper.

Cover the tagine and put the stew in the oven at 325 ° F for about 2 hours.

Let stand 10 minutes with the lid on and serve.

 

Enjoy your meal!