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.
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Servings: servings
Ingredients
- 400 g firm tofu (about 14 oz), pressed and cut into 1-inch cubes
- 3 potatoes medium, peeled and cut into ¾-inch cubes
- 3 carrots sliced
- 3 stalks celery diced
- ½ cup tomato puree
- 1 to 1½ cups water or as needed
- 2 tablespoon olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 teaspoon dry oregano and basil
- 3 tablespoon fresh coriander (cilantro), chopped
- salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often, until softened.
- Add the diced celery and sliced carrots. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomato puree.
- Add water a little at a time (about 1 to 1½ cups) until the carrots are just covered with tomato sauce.
- Stir in the oregano and basil, and season with salt and pepper to taste.
- Cut the pressed tofu into 1-inch cubes.
- Add the potatoes and tofu to the stew and stir gently. Add a splash more water if needed so the potatoes are just covered.
- Bring to a gentle simmer, cover the pot, and cook over low heat for 20-25 minutes, until the potatoes and carrots are tender when pierced with a fork. Taste and adjust the seasoning.
- Serve in bowls, sprinkled with fresh coriander.
Notes
Slow cooker: Sauté the onion, garlic, celery, and carrots on the stovetop, then add everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Storage: Refrigerate leftovers in a covered container for 3-4 days, or freeze for up to 2 months. Add a splash of water when reheating.
Nutrition (Estimate per Serving)
Calories: 211kcalCarbohydrates: 27gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 53mgPotassium: 724mgFiber: 5gSugar: 5gVitamin A: 5313IUVitamin C: 27mgCalcium: 123mgIron: 2mg
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