• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 rutabagas or potatoes, diced (a mix of both is nice)
• 3-5 garlic cloves, minced
• 1/2 lb firm tofu
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon marjoram
• 1/2 teaspoon rosemary
• 1/2 teaspoon white pepper or to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon light miso (or 1/2 teaspoon salt)
• 2 cups cooked white beans
• 2 cups vegetable broth or water
• Chopped parsley or sliced scallions as garnish

Method

Drain tofu:  Put tofu on a large plate. Cover with plastic and a five pound weight. Allow to sit for 2 hours, then pour off excess liquid.  Cut into bite-sized cubes.

Preheat oven to 350°F.

Heat oil in large ovenproof pot or casserole. Put in onions, carrots, rutabagas or potatoes, and garlic.  Saute about 5 minutes. Add tofu, herbs, mustard, miso or salt, and beans. Add enough broth or water to cover. Cover and bake 45 minutes in preheated oven.   Garnish with parsley or scallion.

Serves: 6

Contributor: pat ciesla

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