Ligurian “Fish” Stew

Serves 4

www.ZsusVeganPantry.com

2 1/3 cups olive oil, divided

½ cup dulse seaweed flakes

1 ½ tablespoons Old Bay Seasoning, divided

1 pound extra firm tofu, pressed well

1 carrot, chopped into ½-inch pieces

1 onion, chopped

5 garlic cloves, minced

Salt and freshly ground black pepper

¾ cup white wine

1 (28-ounce) can pureed tomatoes

1 cup water

½ teaspoon red chili flakes

¼ cup minced parsley

1. Heat 2 cups of the olive oil over medium-low heat . Add the dulse and fry for 2 minutes . Remove from the oil and set aside to drain on a plate lined with paper towels. Reduce heat to low and add 1 tablespoon of the Old Bay Seasoning to the oil.

2. Cut the pressed tofu widthwise into 10 equal rectangles . Add the tofu pieces to the oil and cook on low for 15 minutes. Increase the heat to medium and cook for another 10 minutes, or until the tofu is turning golden. Remove and set aside to drain on a plate lined with paper towels.

3. Heat the remaining ⅓ cup oil in a large pot over medium-high heat. Add the carrot, onion, garlic , and salt and pepper. Cook about 7 minutes.

4. Add the wine to deglaze (cook until the wine has almost evaporated) and scrape the brown pieces from the bottom of the pot using a wooden spoon. Add the tomatoes, water, chili flakes, and the remaining ½ tablespoon Old Bay Seasoning. Cook for 20 minutes, stirring occasionally.

5. Cut the drained tofu pieces diagonally into triangles. Add the tofu and half of the reserved dulse to the stew and cook for another 5 minutes. Garnish with the parsley, more reserved dulse, and a drizzle of the 2 cups of olive oil. Serve with toasted ciabatta bread that has been rubbed with a piece of garlic.