Description

Tofu and Dumplings serve as a comforting meal that’s easy to prepare. Packed with flavor and hearty ingredients, this dish is ideal for those seeking a quick and healthy option. The combination of tofu, fresh herbs, and creamy broth makes it irresistibly delicious.

Ingredients

Scale

3 tablespoons vegan butter
1 medium onion, diced
3 carrots, peeled and sliced into rounds
3 celery stalks, sliced
4 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
½ tablespoon fresh rosemary, finely chopped
¼ cup all-purpose flour
4 cups vegan chicken broth (or vegetable broth)
1 cup unsweetened non-dairy milk
2 bay leaves
14 oz extra-firm tofu, pressed and cut into bite-sized cubes
1 cup frozen peas
salt and black pepper, to taste
2 cups (240g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¾ cup unsweetened non-dairy milk
3 tablespoons melted vegan butter
2 tablespoons fresh parsley, chopped

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Instructions

Melt the vegan butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 6-8 minutes until the vegetables soften.
Add the garlic, thyme, sage, and rosemary, cooking for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables, stirring well to combine. Cook for an additional 2 minutes, stirring constantly.
Gradually pour in the vegan chicken broth, stirring to avoid lumps. Add the non-dairy milk and bay leaves, then bring to a simmer.
Stir in the cubed tofu, seasoning generously with salt and black pepper. Allow the stew to simmer for 10 minutes, stirring occasionally.

Notes

This dish can be customized with additional vegetables or herbs of your choice.
For more flavor, allow the stew to simmer longer before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 2g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 15g
Cholesterol: 0mg