Tofu and Vegetable Stew

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

1. Cook onion and garlic for 3 minutes.
2. Add celery and carrots. Cook for another 5 minutes.
3. Add the tomato puree.
4. Extend stew with a little water.
5. Add herbs, salt, and pepper to taste.
6. Cut tofu into cubes.
7. Add the potatoes and tofu to the stew.
8. Cover pot and simmer for at least 20 minutes.
9. Serve in a bowl with fresh coriander.

Full directions for how to make Tofu and Vegetable Stew are in the printable recipe card below.

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!

Tofu and Vegetable Stew

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.

5 from 1 vote

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Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Tofu and Vegetable Stew, tofu stew, vegan stew recipes, vegetarian stew recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 211kcal

Author: Veg Kitchen

Ingredients

• 400 g firm tofu
• 3 potatoes
• 3 carrots
• 3 celery
• ½ cup tomato puree
• 2 tbsp olive oil
• 1 onion
• 1 clove garlic
• 1 tsp dry oregano and basil
• 3 tbsp fresh coriander
• salt and pepper

US Customary - Metric

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.

Nutrition

Calories: 211kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 53mg | Potassium: 724mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5313IU | Vitamin C: 27mg | Calcium: 123mg | Iron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.