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Tofu Stew

What you need: 

2 lb defrosted tofu, water squeezed out
3 cup vegetable stock
1/4 - 1/2 teaspoon crushed black pepper
2 or 3 carrots, halved lengthwise and cut into chunks
2 or 3 turnips, quartered
2 onions or leeks, quartered
1 minced clove garlic
pinch of savory and marjoram
1/2 cup water
1/2 cup soy sauce/tamari
(or 3/4 cup water and 1/4 cup soy sauce)
3 tablespoon oil
1 1/2 tablespoon vinegar
1/2 teaspoon garlic powder (or a crushed clove)

What you do: 

You can substitue whatever vegetables you'd like in this stew. Also, cubed marinated seitan can be used instead of the tofu.
Cut tofu into cubes and marinate - bake until brown or cook ontop of stove until browned - add leftover marinade to stock - cook vegetables in stock for approx. 10 min. - add tofu - mix together 1/2 C more stock, 4 T whole wheat flour - blend to smooth paste and add to stew - stir well and simmer for 10 min. - salt to taste

Preparation Time: 
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After making this dish again for Thanksgiving I just had to write another review!  This recipe really is forgiving and sooo delicious!  This time, I doubled the amount of stock but didn't double the marinade and it still came out marvelous.  I marinated the tofu overnight and then after I put the entire dish together. I decided to thicken it on the day I ate it in order for a longer marination.  The end result tasted so delicious that my meat loving father even enjoyed it.  If this dish had less sodium, I'd make it more often but it's best on cold, winter days.

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