Tofu and Vegetable Stew

Tofu and white miso make this colourful, nourishing dish ideal for all seasons.

Serves 2-3


1 pack tofu (fresh or smoked), cut into 2cm cubes
onions, peeled and diced small
2 turnips and 2 carrots, medium diced
1 cup of cauliflower, cut into florets
1/2 cup green peas
bay leaves


2 tbsp Clearspring Organic Extra Virgin Olive Oil
1 tbsp Clearspring Organic Sweet White Miso
A pinch of sea salt
Freshly ground black pepper (optional)


Your choice of freshly chopped basil or parsley


1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.

4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.© Montse Bradford

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