A cozy flavourful dish this vegan Vegetable Tofu Stew is packed with rainbow peppers, corn, and plenty of protein. Serve this meal with a side of basmati rice and garnish with green onions and fresh cilantro!
This dish is also gluten-free, and perfect for quick family meals that suit everyone’s dietary needs.
Bursting with flavour, this Vegetable Tofu Stew has a base of stewed tomatoes and vegetable broth. This stew has a hearty mix of vegetables and a flavourful blend of spices. It’s so simple to make and uses only a handful of common ingredients, but is really a standout dish.
Ingredients in This Stew
Stew
- Olive oil
- Onion
- Green pepper
- Red pepper
- Jalapeño
- Corn kernels (fresh or frozen)
- Carrot
- Tofu
- Stewed or finely chopped tomatoes (796 ml can)
- Vegetable broth
- Lemon juice
- Cumin
- Paprika
- Salt
Garnish
- Fresh cilantro (optional)
- Green onions (optional)
- Vegan sour cream (optional)
How to Make This Recipe
- Add olive oil to a large pot on medium low heat, then add onions and sauté until translucent.
- Add peppers, carrot, corn and jalapeño to the pot and sauté for another few minutes.
- Add in canned tomatoes, tofu cubes, spices, salt, lemon juice and broth. Stir.
- Bring to boil, then turn to medium low heat.
- Allow stew to simmer on medium low heat for 20-25 minutes. Taste stew half way through and add salt and pepper to taste.
- Garnish with cilantro, green onion and vegan sour cream (optional). Serve!
How to Serve this Vegetable Tofu Stew
Serve with Rice
This hearty and comforting stew can be served with a side of your favourite rice, from brown to basmati!
Hint: to make a round little rice ‘bundle’ on your plate like in the photos, all you need is a measuring cup! Simply scoop up the rice in a measuring cup the size of your choice. Pat the rice down into the cup so it is packed in. Then turn the measuring cup upside down and voilà! You’ve elevated your plating with a pro looking rice bundle or rice ‘dome’.
Serve with Drop Biscuits
Take your Vegetable Tofu Stew to the next level with wholesome fluffy homemade Drop Biscuits!
There’s nothing more scrumptious than a big bowl of hot stew and a warm biscuit with butter to dip in it! My recipe for the Best Healthy Vegan Drop Biscuits is so easy and quick! You don’t even have to knead or roll the dough in these biscuits. Since they’re a drop biscuits, you simply throw the ingredients in a bowl, stir, then plop the mixture onto a baking sheet.
Garnish your Vegetable Tofu Stew with fresh cilantro, green onions and sour cream (or unsweetened vegan yogurt).
Common Questions
How do I store this vegetable tofu stew?
Store this Vegetable Tofu Stew in airtight container in the refrigerator for about 4-5 days.
Can I freeze this stew?
Yes! Store this stew in an air tight container in the freezer for up to 3 months.
Vegetable Tofu Stew
Ingredients
Vegetable Tofu Stew
- 1 Tsp olive oil
- 1 small onion finely chopped
- 1 large green pepper thinly sliced
- 1 small red pepper thinly sliced
- 1 small jalapeño seeds removed if you prefer less spicy
- 2 cups corn kernels fresh or frozen
- 1 large carrot chopped
- 1 package firm tofu cut into small cubes
- 1 can stewed or finely chopped tomatoes (796 ml can)
- 3 cups vegetable broth
- juice half a lemon
- 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1/8 tsp salt
Garnish
- handful fresh cilantro optional
- handful chopped green onions optional
- dollop vegan sour cream optional
Instructions
Vegetable Tofu Stew
- Add olive oil to a large pot on medium low heat, then add onions and sauté until translucent.
- Add peppers, carrot, corn, and jalapeño to the pot and sauté for another few minutes.
- Add in canned tomatoes, tofu cubes, spices, salt, lemon juice and broth. Stir.
- Bring to boil, then turn to medium low heat.
- Allow stew to simmer on medium low heat for 20-25 minutes. Taste stew half way through and add salt and pepper to taste.
- Garnish with cilantro, green onion and vegan sour cream (optional). Serve!
Pair this Vegetable Tofu Stew with my recipe for the Best Healthy Vegan Drop Biscuits!
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