1- In a medium large pot, sweat the mushrooms to reduce moisture without
adding fat (oil or butter) for 3-4 minutes. Add ¼ cup olive oil, the
diced onions and garlic to the same pot of mushrooms and continue sautéing until lightly brown.
2. Add caraway, all paprikas, the tomatoes, potatoes, roasted, peeled and sliced poblano peppers, chopped zucchini with a tsp of sea salt stirring for 10 minutes.
3. Add the vegetarian broth, the tofu, and bay leaves with a light seasoning of sea salt and pepper and bring to a boil. Cover and cook at a simmer for about 45 minutes.
4. Toast bread crumbs in a medium size sauté pan with the remaining ¼ cup of oil until lightly brown. Add bread crumbs to the pot and stir until slightly thickened for an additional 10 - 12 minutes. Serve with plain yogurt or sour cream and chopped parsley. Enjoy.
Every month, CCCI's Executive Director Chef Alan Zox shares a recipe from his collection.