Paleo Hearty Tofu and Vegetable Stew

Indulge in the nourishing goodness of this Paleo Hearty Tofu and Vegetable Stew, a vibrant, protein-packed dish that's as comforting as it is wholesome. This plant-based recipe combines golden-browned extra-firm tofu with a colorful medley of vegetables, including carrots, zucchini, kale, and red bell peppers, simmered to perfection in a rich broth of diced tomatoes and aromatic herbs like thyme and oregano. With minimal prep and a simmering time that allows the flavors to meld beautifully, this stew offers a hearty, satisfying meal that's both paleo-friendly and gluten-free. Ideal for cozy weeknight dinners or meal prepping, this dish delivers a nutrient-dense, flavor-packed experience you'll savor in every spoonful. Perfectly warming and utterly delicious, it's the ultimate one-pot comfort food!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 cups kale, chopped
• 28 oz diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 15 minutes. Once pressed, cut it into 1-inch cubes.

Step 2

Heat 1 tablespoon of coconut oil in a large soup pot over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the tofu from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of coconut oil. Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic, slicing carrot, and celery, and cook for another 3 minutes.

Step 5

Add the diced red bell pepper and zucchini to the pot. Stir and cook for about 2 more minutes.

Step 6

Pour in the vegetable broth and diced tomatoes, along with their juice. Stir to combine.

Step 7

Add the thyme, oregano, bay leaf, salt, and pepper. Bring the stew to a gentle boil.

Step 8

Once boiling, reduce the heat to a simmer and cover the pot. Let the stew cook gently for about 30 minutes, or until the vegetables are tender.

Step 9

Add the kale and the cooked tofu back into the stew. Stir well to combine and let the stew simmer for another 5 minutes, allowing the flavors to meld.

Step 10

Taste the stew and adjust the seasoning if necessary. Remove the bay leaf before serving.

Step 11

Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(3077.3g)

Amount per serving	% Daily Value*
Calories	1601.8

Total Fat 73.1g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 5910.3mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 52.8g	0%
Total Sugars 60.2g
Protein 100.3g	0%

Vitamin D 0IU	0%
Calcium 3584.0mg	0%
Iron 26.0mg	0%
Potassium 6858.6mg	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: 38.5%

Protein: 23.5%

Carbs: 38.0%