Vegetarian Fabada Asturiana

Bean preparation

1. 1Drain the soaked fabes and rinse under cold water; set aside.
2. 2Place beans in a large heavy-bottomed pot and cover with fresh cold water to about 3 cm above the beans.
3. 3Bring to a gentle boil for 10 minutes, then reduce to a low simmer and skim any foam; drain and reserve beans.

Sofrito and aromatics

1. 1Heat 2 tbsp olive oil in the same pot over medium heat; add chopped onion and cook until translucent, about 6–8 minutes.
2. 2Add minced garlic and tomato paste, cook 1–2 minutes until fragrant, then stir in smoked paprika for 30 seconds being careful not to burn it.
3. 3Add the sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes; remove half the mushroom mixture and set aside to stir back in later for texture.
4. 4In a small skillet, heat remaining 2 tbsp olive oil and pan-fry the smoked tofu cubes until golden on all sides; set aside.

Simmering

1. 1Return the reserved beans to the pot with the sofrito, add bay leaves, poured-in hot vegetable broth and optional white wine to deglaze, stirring to combine.
2. 2Bring to a gentle simmer, then reduce heat to low so the surface trembles but does not boil vigorously; partially cover the pot.
3. 3Simmer gently for about 2 to 2½ hours, stirring occasionally and topping up with hot broth or water if liquid reduces too much.
4. 4About 20 minutes before the end of cooking, add the fried tofu and the reserved browned mushrooms back into the pot so they absorb the stew flavors.

Finish and serve

1. 1Taste and adjust seasoning with salt, pepper and a splash of lemon juice if using to brighten the flavors.
2. 2Remove bay leaves and ladle the Vegetarian Fabada Asturiana into deep bowls; garnish with chopped parsley and a drizzle of olive oil.
3. 3Serve hot with crusty bread or a simple green salad alongside.