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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
41
votes
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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
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
6
servings
Calories:
211
kcal
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:
211
kcal
|
Carbohydrates:
27
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
53
mg
|
Potassium:
724
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
5313
IU
|
Vitamin C:
27
mg
|
Calcium:
123
mg
|
Iron:
2
mg
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