What You Need:
1 large sweet onion, diced
4 cloves garlic, minced
2 tablespoons vegetable broth
2 cups peeled chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped celery
2 cups sliced cremini mushrooms
1/2 cup chopped fresh parsley
1/3 cup flour
1-1/2 teaspoons Herbes de Provence
3 tablespoons low-sodium tamari
3 cups vegetable broth, plus more as needed
1 14-oz package of extra-firm tofu, drained, rinsed, and pressed
1 tablespoon vegetable oil
2-1/2 teaspoons apple cider vinegar
1/4 teaspoon smoked paprika
What You Do:
1. In a large pot over high heat, add onion, garlic, and vegetable broth and sauté for about 5 minutes. Add carrots, potatoes, celery, and mushrooms. Sauté for about 15 additional minutes, adding more broth if necessary.
2. Stir in parsley, flour, Herbes de Provence, and tamari until vegetables are coated in flour. Stir in broth and bring stew to a boil. Reduce heat and simmer on low-medium heat for another 10 to 15 minutes or until vegetables are tender.
3. While stew cooks, preheat a skillet over medium-high heat. Slice tofu into 1/4-inch cubes. Add oil to skillet. Sauté tofu for about 5 minutes on each side, or until crispy. Stir tofu into stew. Add apple cider vinegar and smoked paprika. Serve hot.
Photo: Angela Liddon
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