Tofu and Vegetable Stew

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.

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!

Preparation time: 15 minutes

Cooking time: 30 minutes

Servings: 4 to 6

Ingredients

• 400 gr firm Tofu
• 3 Potatoes
• 3 Carrots
• 3 celery
• ½ cup puree of tomatoes
• 2 tablespoons olive oil
• 1 onion
• 1 clove garlic
• 1 teaspoon of dry oregano and basil
• 3 tablespoons of fresh coriander
• Salt pepper

Instructions

1. Over medium eat brown cook the onion and garlic in a little olive oil for 3 minutes
2. Add the diced celery, the carrots and cook for another 5 minutes.
3. Add the tomato puree.
4. Extend with a little water for easy cooking. The carrots should be covered with tomato sauce.
5. Add herbs, and salt and pepper to taste
6. Cut 1 blocks of tofu into cubes
7. Add the potatoes and tofu,
8. Cover and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
9. Serve in a bowl, sprinkle with fresh coriander.