Traditional Pastrovici Tofu
We had the amazing opportunity to visit Budva recently thanks to Budva Travel, a city steeped in history and culture - with a mission from @budva.travel to take the most traditional and tasty Montenegrin dishes, and make them plant-based.
When we weren’t admiring the city’s breathtaking beaches and dramatic mountains we whipped up this Traditional Paštrovići stew using tofu - leaving the fish in the sea.
We adore tofu at BOSH! HQ cause it’s incredibly versatile - and this delicious Montenegrin stew with potatoes and olives is the perfect way to use it. It just soaks up so much flavour. Make sure you give it a try!
Serves
Ingredients
For the stew
<item-todo-done>280g firm tofu<item-todo-done><item-todo-done>2 onions<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>300g new potatoes<item-todo-done><item-todo-done>100g good-quality green olives<item-todo-done><item-todo-done>1 small bunch of fresh parsley<item-todo-done><item-todo-done>800ml vegetable stock<item-todo-done><item-todo-done> a few sprigs of rosemary<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt and white pepper to taste<item-todo-done>
For the salad
<item-todo-done>1 small cucumber<item-todo-done><item-todo-done>200g cherry tomatoes<item-todo-done><item-todo-done>1 bunch of rocket<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> good-quality olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Before you start
Knives | Chopping Boards | Measuring Jug for stock | Large Saucepan | Ladle | Mixing bowl | Serving plates | Tofu press or something to press tofu with | Serving plates | Serving bowls | Wooden spoons for cooking | Hob for cooking | Serving spoon | Ramekins for measuring out ingredients
Drain and press the tofu
- Take your firm tofu - drain and then press it.
Prepare the ingredients
- Peel and finely chop the onions and garlic.
- Halve the potatoes and olives.
- Roughly tear the tofu into bite-sized chunks.
- Roughly chop the parsley.
Cook the onions
- Place a large pan over a medium heat and add a good drizzle of olive oil.
- Once warm, add the chopped onions and a pinch of salt.
- Mix well and cook for 5-10 minutes until soft.
- Once soft, add the garlic and tofu and cook for a minute before adding the stock, potatoes, rosemary, bay leaves, olives and a good pinch of white pepper.
- Bring to a light simmer, cover with a lid and cook for 15 minutes.
- After 15 minutes, remove the lid and cook for a final 5 minutes, or until the potatoes and tofu are soft.
Finish the stew
- At the end of the stewing, mix through the chopped parsley with a squeeze of lemon juice and a drizzle of olive oil to taste.
While the stew cooks, prepare the salad
- Cut the cucumber in half lengthways and scrape out the seeds using a teaspoon.
- Chop the cucumber and tomatoes into small chunks.
- Place into a mixing bowl and add the rocket, a squeeze of lemon juice, a good drizzle of olive oil and a pinch of salt and pepper.
- Mix well before spooning into a serving bowl
Time to serve
- Serve the stew with an extra sprinkle of herbs on the top and with the salad on the side.