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  • 15 ounces tofu, smoked and plain

  • 7 ounces mushrooms

  • 1 onion, roughly chopped

  • 2 15-ounce cans diced tomatoes

  • 2 cloves garlic, squeezed or minced

  • Splash of Danwood Smoky Vinegar®

  • Fresh parsley and cilantro, or other herbs of your choice

  • 1 tablespoon Danwood Smoked Oil®

  • Salt and pepper to taste



  • Start off with chopping the tofu, mushrooms, and onion roughly into bits.

  • In a large saucepan, heat Danwood Smoked Oil®. Add the tofu, mushrooms, and onion. Sauté for a couple of minutes, then mix in the diced tomatoes. Reduce heat.

  • Add the garlic, Danwood Smoky Vinegar®, and herbs. Season with salt and pepper. Let cook on low heat for 15-20 minutes.

  • Ladle into bowls and serve with toasted bread.

stew smoky cioppino italian style fish.jpeg

This hearty and rustic stew was inspired by cioppino , " an Italian-American recipe for fish stew that originated in San Francisco . Tofu stands in for the fish , but the rest remains the same – vegetables and herbs simmered in a flavorful tomato broth .

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