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