This Fall Vegetables and Tofu Stew bring memories from my Childhood

Every fall, my mom use to made 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.

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.

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!

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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.

Author: Sophie
Prep Time: 25
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 8 1x
Category: Dinner

Ingredients

Scale

1 block of extra firm tofu
1 tbsp. olive oil
1 tsp onion powder
1 tsp garlic powder
8 cups of vegetable broth
6 sliced carrots
1 onion, cut into 6
3 cups of fresh yellow and green beans
1 diced turnip
1 cabbage, cut into 6
Small potatoes
3 tablespoons soy sauce
2 tbsp. Dijon’s mustard
1 tsp smoked paprika
1/2 tsp. thyme
4 garlic cloves, minced
1 bay leaf
1 tbsp. salt
1/2 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