Fall Vegetables and Tofu Stew

This Fall Vegetables and Tofu Stew bring memories from my Childhood

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.

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.

5 from 1 vote

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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

  

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• 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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