Tofu Beer Stew
Cozy up with a hearty bowl of Tofu Beer Stew, a plant-based twist on a classic comfort food that’s perfect for chilly evenings. This recipe combines golden-browned extra-firm tofu with a medley of vegetables—like carrots, celery, and earthy mushrooms—all simmered in a rich, velvety broth infused with dark beer for a deep, robust flavor. Nutritious russet potatoes add substance, while aromatic hints of garlic, thyme, and smoky paprika elevate the dish to gourmet levels. Finished with fresh parsley, this stew is not only wholesome and satisfying but also easy to prepare, making it ideal for weeknight dinners or impressing guests. Serve it with crusty bread or over rice for a warming, savory meal that vegetarians and meat-lovers alike will cherish.
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Recipe Information
Ingredients
- 16 oz extra-firm tofu
- 2 tbsp vegetable oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 2 large russet potatoes
- 3 large garlic cloves
- 8 oz mushrooms
- 2 tbsp flour
- 4 cups vegetable broth
- 12 oz dark beer (such as stout or porter)
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 2 leaves bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Drain and pat dry the tofu. Cut it into 1-inch cubes and set aside.
Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides. Remove the tofu and set aside.
Chop the onion, carrots, and celery into bite-sized pieces. Peel and cube the potatoes into 1-inch chunks. Mince the garlic. Slice the mushrooms.
In the same pot, heat the remaining 1 tablespoon of vegetable oil. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the garlic and mushrooms, and cook for an additional 3 minutes until fragrant and the mushrooms have released their juices.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the vegetable broth and beer, stirring as you go to prevent lumps. Add the tomato paste, soy sauce, bay leaves, thyme, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the stew to a simmer and add the potatoes and browned tofu. Reduce the heat to low, cover, and cook for 40-45 minutes, or until the potatoes are tender.
Taste the stew and adjust seasoning with additional salt or pepper as needed. Remove and discard the bay leaves.
Garnish with chopped fresh parsley before serving. Serve the stew hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1826 mg | 39% | |
*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.
