Method

1. At least a day in advance, cut the tofu into 1cm chunks, place in a sealed tub and freeze overnight.
2. When you are ready to make the stew, boil some water and pour it over the frozen cubes of tofu. Leave them to defrost – you can drain them and add more boiling water if you are in a hurry.
3. Preheat the oven to 220°C.
4. Peel and roughly chop the onions.
5. Scrub (or peel) and dice the potatoes.
6. Peel and thickly slice the carrots.
7. Put the yeast extract and stock into a large saucepan and bring to the boil.
8. Add chopped onions and diced potatoes and simmer for 10 minutes.
9. Add carrots and simmer for 5 more minutes, covered.
10. Meanwhile, mix together the tamari, vinegar and 2 tbsps. water and pour into a large casserole dish.
11. Drain the tofu and gently squeeze the cubes to press out the water.
12. Put the tofu into the dish with the tamari mix. Gently press the cubes down and release so that they soak up the liquid like sponges.
13. Add the vegetables to a casserole dish, stir and cover with a lid.
14. Cook in the oven for 15 minutes.