This Tofu and Vegetable Stew is so flavorful that even meat-eaters won't think twice about the tofu! Comforting and filling, this stew will get you through any slow day.
My kitchen is a laboratory of vegetarian meals. These days, I'm still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better!
This stew is so consistent and comforting that it has even been gobbled up by my family members who aren't vegetarian! The taste is amazing, the texture is interesting, and it has great nutritional value.
How to Make Tofu and Vegetable Stew
- Cook onion and garlic for 3 minutes.
- Add celery and carrots. Cook for another 5 minutes.
- Add the tomato puree.
- Extend stew with a little water.
- Add herbs, salt, and pepper to taste.
- Cut tofu into cubes.
- Add the potatoes and tofu to the stew.
- Cover pot and simmer for at least 20 minutes.
- Serve in a bowl with fresh coriander.
Full directions for how to make Tofu and Vegetable Stew are in the printable recipe card below.
Helpful Tips
Press the tofu. Always press your tofu for the very best texture. To do this, simply remove the tofu from it's packaging and drain the water. Then wrap the tofu in a clean cloth or paper towel. Place a cutting board or flat plate on top of the wrapped tofu, and then place a heavy object (such as a cast iron skillet) on top of that. Let it sit for 30-60 minutes to drain the excess water.
Use a slow cooker. Make this stew in the slow cooker for a meal that's ready when you are! Sauté the veggies on the stovetop, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Storing leftovers. Any leftover stew can be stored in the refrigerator for 3-4 days, in a covered container. You can also freeze this stew for up to 2 months. Reheat the stew on the stovetop over medium heat.
Serving ideas: This stew is very hearty and stands on its own as a one pot meal. But if you crave something even more substantial, try serving it with a side of rice, couscous, or some crusty homemade bread.
Variations
Mix up the veggies. You can use any veggies of your choice in this simple tofu stew. Try with sauteed bell peppers, zucchini, summer squash, or mushrooms.
Vary the protein. You can replace some or all of the tofu with other vegan protein sources such as tempeh or chickpeas.
Spice it up. Use your favorite seasoning or spice things up with some crushed red pepper or a dash of chili powder.
Tofu and Vegetable Stew FAQs
Why use tofu to replace meat?
Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared!
More Vegan Recipes
If you love this vegan tofu and vegetable stew, check out these other delicious recipes:
Recipe
Tofu and Vegetable Stew
Ingredients
Instructions
- Cook onion and garlic in an oiled pot over medium heat for 3 minutes.
- Add diced celery and carrots. Cook for another 5 minutes.
- Add the tomato puree.
- Extend stew with a little water. The carrots should be covered with tomato sauce.
- Add herbs, salt, and pepper to taste.
- Cut tofu into cubes.
- Add the potatoes and tofu to the stew.
- Cover pot and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
- Serve in a bowl, sprinkled with fresh coriander.
nahp says
FYI, in the United States and Canada, people refer to the leaves of Coriandrum sativum as "cilantro" and the seed/fruit as "coriander." The pictures make it pretty clear what you mean, but someone might get confused.
Bridgit Allan says
I left out the potatoes and added beans and leeks, very tasty!