Tofu & Vegetable Stew with Ketchup

Serve 4 - 6

2 carrots, sliced ½ inch thick

1 red bell pepper, cut into medium chunks

½ a head of cauliflower, roughly chopped (about 2 cups chopped)

½ an onion (any color), roughly chopped

1 medium potato, cut in half, half of it diced into medium chunks

1 clove garlic, roughly chopped

1 bunch green onions, the whites and greens chopped and kept separate

1 - 14 oz container firm tofu, drained, medium dice

1 large handful baby spinach

4 tablespoons vegan or regular butter

½ cup ketchup

2 teaspoons harissa paste, more if you want it spicy (we like Trader Joe’s Harissa Paste)

1 tablespoon Better Than Bouillon vegetable base

8 cups (1 qt) water

Salt

Over medium high heat, melt the butter in a large heavy bottom pot or Dutch oven. Add the carrot, bell pepper, cauliflower, onion, diced potato, garlic, and the white part of the green onions with a little salt and sauté until the vegetables just begin to soften. 

Add the ketchup, harissa paste, vegetable base, and water. Stir to combine.  

Using a microplane grater, grate 2 - 3 tablespoons of the second half of the potato into the pot, about half of the piece. Dice what remains and add to the soup. Stir, cover, and simmer over medium-low heat for about 10 minutes. Uncover and check the potatoes with a fork to see if they are tender. If the fork does not insert into the potato easily, then cover and cook for another 5 minutes. 

Once the potatoes are cooked, turn off the heat and add the tofu, green part of the green onions, and the spinach. Stir to combine. Once the spinach has wilted, check for seasoning, adjust if needed, and serve.