Easter is a funny time of year. It is a holiday that is supposed to mark the coming of spring and yet the weather invariably is not dissimilar to Christmas -cool, damp and unpredictable. Because of this, I feel warming meals are still very much required, albeit with a bit of freshness. My friend Arianna made an amazing stew that formed the basis of this recipe. The surprise ingredient, braised tofu makes an impressive alternative to beef. Combined with fresh vegetables, pearl barley and a hint of spice, this makes a crowd-pleasing stew for Easter Monday or any other trans-seasonal meal.
I’ve been able to find braised tofu, sold in little tins by Marigold, quite easily in independent health food shops, but you could also use seitan if that is more readily available for you. Serve with mashed potatoes and spring greens or cabbage for a hearty meal.
I’m not usually one for meat substitutes but I really was impressed at how much this emulates the heartiness of beef. A big thank you to Arianna for thinking of putting braised tofu into such a British dish. Let me. know if you give it a try!