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Vegetable Tofu Stew

A cozy flavourful dish this vegan Vegetable Tofu Stew is packed with rainbow peppers, corn, and healthy protein.
Print Recipe
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course dinner, Lunch, Main Course
Cuisine Mediterranean, Plant-Based
Servings 6 people

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!
Keyword Corn, Stew, tofu, Vegetable Stew