Tofu Edamame Stew Recipe

Tofu Edamame Stew Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 cup shelled fresh or frozen edamame
• 2 cups peeled and diced zucchini
• 1/2 cup frozen baby peas
• 1 teaspoon dried savory
• 1/2 teaspoon crumbled dried sage
• 1/8 teaspoon ground cayenne
• 1 1/2 cups vegetable broth
• salt and freshly ground black pepper
• 1 pound extra-firm tofu, drained, patted dry and cut into 1/2-inch dice
• 2 tablespoons minced fresh parsley

Method

1. In a large saucepan, heat 1 tablespoon of the oil over medium heat
2. Add the onion, celery and garlic
3. Cover and cook until softened, about 10 minutes
4. Stir in the potatoes, edamame, zucchini, peas, savory, sage and cayenne
5. Add the broth and bring to a boil
6. Reduce heat to low and season with salt and pepper to taste
7. Cover and simmer until the vegetables are tender and the flavors are blended, about 40 minutes
8. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat
9. Add the tofu and cook until golden brown, about 7 minutes
10. Season with salt and pepper to taste and set aside
11. About 10 minutes before the stew is finished cooking, add the fried tofu and parsley
12. Taste, adjusting seasonings if necessary and serve immediately

Full List of Vegan Recipes
Full List of Stew Recipes

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