Vegan Oso Buco with Peanuts and Cilantro

local_grocery_store Ingredients

• 8 tofu, pieces
• 2 onion, chopped
• 4 carrots, sliced
• 4 celery, sliced
• 4 cloves garlic, minced
• 28 oz canned diced tomatoes
• 2 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 cup peanuts, crushed
• 1/4 cup cilantro, chopped

restaurant_menu Method

1. 1.Preheat a large pot over medium-high heat. Add a splash of oil and sear the tofu on both sides until browned, about 3 minutes per side. Remove from the pot and set aside.
2. 2.Add the onion, carrots, celery, and garlic to the pot and saut\u00e9 until softened, about 5 minutes.
3. 3.Add the diced tomatoes, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
4. 4.Add the tofu back to the pot and bring to a simmer. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
5. 5.Remove the bay leaves and discard. Serve the tofu with the tomato sauce, topped with crushed peanuts and chopped cilantro.

lightbulb_outline Tips

• chevron_rightIf you can't find tofu, you can substitute with portobello mushrooms or seitan.
• chevron_rightThis dish can be made ahead of time and reheated before serving.
• chevron_rightServe over creamy polenta or mashed potatoes for a hearty meal.