Ropa vieja—a Cuban shredded beef dish whose name translates as “old clothes”—was the inspiration for this stew. Here, we’ve taken the liberty of making it with store-bought baked tofu, which absorbs the wonderful flavors of the sauce. It’s best to use an unflavored baked tofu; but failing that, try to find one withTex-Mex or mesquite flavors.
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 12 ounces baked tofu, cut into ½-inch cubes
- ½ cup dry red wine
- 1 can (14 ½ ounces) diced tomatoes
- ½ cup chopped cilantro
- 2 canned or bottled jalapeño peppers, minced
- 1 tablespoon semisweet chocolate chips
- 2 tablespoons prune butter (lekvar)
- ½ teaspoon salt
- In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Stir in the bell peppers, and cook, stirring frequently, until the peppers are crisp-tender, about 5 minutes.
- Add the tofu and stir to combine. Add the wine and cook until evaporated, about 3 minutes.
- Stir in the tomatoes, ¼ cup of the cilantro, the jalapeños, chocolate, prune butter, and salt, and bring to a boil. Reduce to a simmer. Cover and cook until the sauce is richly flavored and slightly thickened, about 20 minutes. Stir in the remaining ¼ cup cilantro.
Nutrition per serving: 280 calories, 11g total fat (2g saturated), 0mg cholesterol, 5g dietary fiber, 27g carbohydrate, 18g protein, 730mg sodium.
A good source of: isoflavones, vitamin C.