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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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Course: Main Course
Cuisine: internationnal
Keyword: stew, tofu, vega, vegetarian
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 272kcal

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: 272kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Fiber: 6g | Sugar: 11g | Calcium: 95mg | Iron: 2mg