Fall Vegetables and Tofu Stew
This delicious vegan vegetable and tofu Stew is the perfect recipe to enjoy a cold fall day.
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Servings: 8
Calories: 272kcal
Ingredients
- 1 block 14 ounce extra firm tofu
- 1 tbsp. olive oil
- 1 tsp onion powder
- 1 tsp 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 tsp 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: 272kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Fiber: 6g | Sugar: 11g | Calcium: 95mg | Iron: 2mg