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    "home" » Recipes » RECIPES

    Fall Vegetables and Tofu Stew

    September 15, 2020 by Sophie Leave a Comment

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    This Fall Vegetables and Tofu Stew bring memories from my Childhood

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    Every fall, my mom use to make this stew with good, seasonal vegetables and a big piece of braised beef. Since I'm no longer eating meat but wanting to rediscover the flavors of this comforting dish, I decided to experiment in the kitchen and make a Fall Vegetables and Tofu Stew with similar ingredients.

    Fall Vegetables and Tofu Stew

    Tofu 101

    Tofu is made from curdled fresh soy milk, which has been compressed into blocks. It is generally 100% gluten-free, vegetarian and vegan.

    Tofu has a neutral flavor that easily absord any seasoning you want to add.

    Tofu is a vegetarian protein rich in calcium and protein. Tofu is also a great source of amino acids and is low in calories. Try to buy your tofu Organic or GMO-free

    There are two main categories of tofu – silky or firm. The silky tofu is soft and liquidy because it contains a high volume of water content. Firm tofu can be medium, firm or extra-firm. For this recipe, you will need firm or extra-firm tofu.

    Fall Vegetables and Tofu Stew

    Well I did it and ended up with this delicious vegan vegetable and tofu Stew! I admit it doesn't taste exactly the same, but we're close. It's a tasty recipe to enjoy on a cold fall day. I don't know about you, but having my cold hands on a hot bowl filled with tasty ingredients is a real treat!

    Fall Vegetables and Tofu Stew

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    Fall Vegetables and Tofu Stew

    This delicious vegan vegetable and tofu Stew is the perfect recipe to enjoy a cold fall day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 1 hr
    Total Time 1 hr 25 mins
    Course Main Course
    Cuisine internationnal
    Servings 8
    Calories 272 kcal

    Ingredients
      

    • 1 block 14 ounce extra firm tofu
    • 1 tbsp. olive oil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 8 cups vegetable broth
    • 6 carrots sliced
    • 1 onion cut into 6
    • 3 cups green beans and yellow beans
    • 1 turnip diced
    • 1 cabbage cut into 6
    • 12 baby potatoes
    • 3 tablespoons soy sauce
    • 2 tbsp. Dijon's mustard
    • 1 teaspoon smoked paprika
    • ½ tsp. thyme
    • 4 garlic cloves minced
    • 1 bay leaf
    • 1 tbsp. salt
    • ½ tsp. pepper

    Instructions
     

    • Add the oil to the large saucepan and brown the tofu with the onion powder and garlic powder for 5 minutes
    • Add the vegetable broth, carrots, onion, turnip, cabbage, potatoes, Dijon mustard, soy sauce, garlic and spices.
    • Cover and simmer for 50 minutes.
    • Add the green and yellow beans and cook for another 10 minutes.
    • Serve with a slice of country bread to soak in the broth

    Nutrition

    Calories: 272kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 1gFiber: 6gSugar: 11gCalcium: 95mgIron: 2mg
    Keyword stew, tofu, vega, vegetarian
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    Hi, I'm Sophie ! Passionate about cooking, I love to create and try new recipes with simple, healthy, and fresh ingredients. My mission is to produce dishes rich in colors that are good for the body and soul.

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