Happy Buffalo stew
I will say this now: no buffalo has been harmed or killed in the making of this stew. That’s why this is a Happy Buffalo Stew: Buffalo is very happy not be in the stew.
The buffalo stew is another incredible recipe from the Native American cuisine, known as tanka-me-a-lo in the Cherokee Nation. It looked too good not to try replicating in a vegan key.
Instead of the buffalo, I used extra-firm tofu, stir-fried in toasted sesame oil and then browned in hoisin sauce (but you can use any other vegan barbeque sauce). The result is pretty impressive and the buffalo is not the only one to be happy here.
- 200-250 gr extra firm tofu
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 large yellow onion
- 1 large tomato
- 2 carrots
- 3 red-skinned potatoes
- 1/3 cup pearl barley
- 2 tablespoons vegetable powder
- Twist of black pepper
Peel the potatoes and carrots. Chop them into large chunks and set aside. Peel and quarter the onion. Rinse the tomato and dice it.
Dice the tofu into large chunks and transfer to a casserole with the toasted sesame oil. Heat to high. Stir-fry the tofu until it’s golden on all sides. Finally, drizzle with hoisin sauce and stir-fry for a couple more minutes, until the tofu is browned on all sides. Take off the heat and set aside.
In the same casserole, add the onion and tomato, heat to medium. Cover and let cook until the onion is soft and translucent. Add 1 cup water and stir in the vegetable powder. Add the potatoes, carrots, and barley. Stir well and cover with the lid Let cook for 15-20 minutes, until all the ingredients are soft.
Add the tofu pieces, mix them with the stew, and let cook for another 5 minutes. Add a twist of black pepper and serve hot!
Enjoy your tanka-me-a-lo!