Traditional Pastrovici Tofu
- Super simple
- 0:40 m
- 15 ingredients
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: 4
Ingredients
For the stew
- 280g firm tofu
- 2 onions
- 3 cloves garlic
- 300g new potatoes
- 100g good-quality green olives
- 1 small bunch of fresh parsley
- 800ml vegetable stock
- a few sprigs of rosemary
- 2 bay leaves
- 1 lemon
- olive oil
- salt and white pepper to taste
For the salad
- 1 small cucumber
- 200g cherry tomatoes
- 1 bunch of rocket
- 1 lemon
- good-quality olive oil
- salt and pepper to taste
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
Step 1
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.
Ingredients
- 280g firm tofu
- 2 onions
- 3 cloves garlic
- 300g new potatoes
- 100g good-quality green olives
- 1 small bunch of fresh parsley
Step 2
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.
Ingredients
- 800ml vegetable stock
- a few sprigs of rosemary
- 2 bay leaves
Step 3
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.
Ingredients
- 1 lemon
- olive oil
- salt and white pepper to taste
Step 4
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
Ingredients
- 1 small cucumber
- 200g cherry tomatoes
- 1 bunch of rocket
- 1 lemon
- good-quality olive oil
- salt and pepper to taste
Step 5
Time to serve
- Serve the stew with an extra sprinkle of herbs on the top and with the salad on the side.