Vegan Traditional Pastrovici Tofu BOSHTV

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.