Hearty Tofu and Vegetable Stew

Warm up with a bowl of Hearty Tofu and Vegetable Stew, a nourishing, plant-based recipe packed with protein and vibrant vegetables. This comforting dish features golden-browned cubes of extra-firm tofu simmered alongside diced potatoes, sweet red bell peppers, and leafy kale in a fragrant broth seasoned with thyme, paprika, and a touch of garlic. Perfect for chilly evenings, this protein-rich vegan stew is easy to make, ready in just under an hour, and bursting with wholesome flavors. Serve it steaming hot for a satisfying weeknight dinner that will leave everyone asking for seconds. Perfect for meal prep or feeding a crowd, this one-pot meal is a delicious way to enjoy a cozy, healthy meal.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 4 cups vegetable broth
• 400 grams diced tomatoes
• 2 medium potatoes, peeled and diced
• 1 teaspoon thyme, dried
• 1 teaspoon paprika
• 1 leaf bay leaf
• 2 cups kale, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Press the tofu for 15-20 minutes to remove excess moisture. Once pressed, cut it into 1-inch cubes.

Step 2

In a large pot, heat the olive oil over medium heat. Add the cubed tofu and cook until lightly browned on all sides, about 5 minutes. Remove the tofu from the pot and set it aside.

Step 3

In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until the vegetables are softened.

Step 4

Add the minced garlic and diced red bell pepper to the pot, and continue to cook for another 2 minutes.

Step 5

Pour in the vegetable broth and diced tomatoes, then add the diced potatoes, thyme, paprika, and bay leaf. Stir well to combine.

Step 6

Bring the mixture to a simmer, cover the pot, and let it cook for 20 minutes until the potatoes are tender.

Step 7

Add the browned tofu back into the pot, followed by the chopped kale. Stir to combine and cook for an additional 5 minutes until the kale is wilted.

Step 8

Season the stew with salt and black pepper to taste.

Step 9

Remove the bay leaf before serving. Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(2776.2g)

Amount per serving	% Daily Value*
Calories	1800.1

Total Fat 72.2g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5350.5mg	0%
Total Carbohydrate 210.6g	0%
Dietary Fiber 47.2g	0%
Total Sugars 46.1g
Protein 100.1g	0%

Vitamin D 0IU	0%
Calcium 3439.5mg	0%
Iron 25.1mg	0%
Potassium 7021.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 21.2%

Carbs: 44.5%