It's officially called Tofu Stew, but I don't think that sounds very appealing, especially since there's a lot of people who aren't that excited about tofu, so I've renamed it Colorful Stew. You could make it with or without tofu. The recipe calls for winter squash, but I didn't have any so I subsituted with sweet potato. I also cut down on the salt, changing it from one tbsp to one tsp instead. You can use any kind of miso and vinegar you have - I've never seen umeboshi vinegar, so I substitute with rice or wine vinegar.
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| Colorful Tofu Stew served with fake chicken and dumplings from Yuan |
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| Tofu Stew from Kripalu Cookbook |
This cookbook comes from the Kripalu Center for yoga and health in Massachusetts. I've never been, but heard great things about it.
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