Irish Stew with Frozen Tofu
Submitted by rbn
Vegan Irish stew that swaps lamb for frozen-then-thawed tofu, the trick that gives it a chewy, meaty bite. Topped with whole-wheat soy-milk dumplings and baked into a hearty one-dish supper.
YIELD
2 servingsPREP
30 minCOOK
30 minREADY
60 minThis vegan Irish stew hinges on a smart bit of plant-based alchemy: freezing tofu and then thawing it in boiling water rewires the texture entirely. The ice crystals that form during freezing leave behind a sponge-like network of cavities that drink up marinades and shred under your fork like braised meat.
It’s the closest a chunk of soybean curd will ever come to lamb. After the soak, the cubes get squeezed dry, tossed in a soy-vinegar marinade that the spongy tofu absorbs in seconds, then dredged in flour and pan-fried golden before joining the stew.
The broth itself is humble in the Irish tradition: potatoes, carrots, and onion simmered with yeast extract for that deep umami backbone. Everything goes into an oven dish, gets crowned with quick whole-wheat dumplings made with vegan margarine and soy milk, and bakes hot for fifteen minutes until the tops are puffed and golden.
Chef Tips
- Freeze the tofu at least 24 hours ahead. A quick freeze won’t form the large ice crystals that create the meaty texture.
- Squeeze the thawed tofu firmly between your palms or in a clean towel. Wet tofu won’t take the marinade properly.
- Get the oven fully preheated before the dumplings go on. They need a hot blast to rise.
- Yeast extract (Marmite, Vegemite) is the savory secret. Don’t substitute plain stock cubes for the same depth.
Variations
- Add a splash of stout to the broth for a deeper, more pub-style flavor.
- Stir in a handful of frozen peas or chopped kale in the last few minutes for extra greens.
- Swap the dumplings for a thin layer of mashed potato to make a vegan shepherd’s pie style bake.
Ingredients
Directions
Pour boiling water over the tofu, cover if possible, and leave for 10 to 15 minutes.
Chop the onion.
Dice the potatoes and carrot into small pieces.
Add the yeast extract to the stock or water and bring to the boil in a saucepan.
Add the onions and potatoes, lower heat, and leave to simmer for 7 to 10 minutes.
Add the carrots and cook for a further 4 to 5 minutes.
While the vegetables are cooking put the ½ cup flour in a bowl and mix in salt and baking powder.
Cut in the margarine, then pour in enough soy milk (about 2 tablespoons) to make a soft dough.
Divide the dough into four balls.
Put the soy sauce, water, and vinegar into a small bowl.
Drain the tofu and squeeze it gently to extract excess liquid.
Cut it into small dice. Put the dice into the bowl with the soy sauce mixture and stir it round; the liquid should be absorbed rapidly by the tofu.
Spread the 2 tablespoons flour on a plate and turn the tofu cubes in it.
Heat the oil in a skillet and stir-fry the tofu cubes until lightly browned.
Add the tofu cubes to the vegetable mixture and turn into an oven dish.
Flatten the dough balls and place them on top.
Place in a 435F (220C) Gas Mark 7 oven for 15 minutes and serve immediately.
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