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A steaming bowl of thick vegan stew with cubed smoked tofu, carrots, and potatoes

Hearty Vegan Stew with Smoked Tofu and Vegetables

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 400 g extra -firm smoked tofu, cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic , minced
  • 2 medium carrots , sliced into rounds
  • 2 stalks celery , sliced
  • 3 medium Yukon Gold potatoes, cubed
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 liter vegetable broth
  • 1 tablespoon soy sauce
  • 1 cup frozen peas
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Salt and black pepper to taste

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the cubed smoked tofu and brown on all sides for 5-7 minutes. Remove tofu and set aside.
  2. Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5 minutes until softened.
  3. Stir in the garlic, tomato paste, smoked paprika, thyme, and rosemary. Cook for 2 minutes until fragrant.
  4. Add the cubed potatoes, vegetable broth, and soy sauce. Bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the potatoes are fork-tender.
  6. Return the browned tofu to the pot and stir in the frozen peas.
  7. Slowly pour in the cornstarch slurry while stirring continuously. Simmer for an additional 3-5 minutes until the stew thickens.
  8. Season with salt and black pepper before serving.