Traditional Pastrovici Tofu

Super simple
Super simple
Super simple
Super simple
0:40 m

We had the amazing opportunity to visit Budva recently thanks to Budva Travel, a city steeped in history and culture - with a mission from 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!

Start cooking ➞




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.
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