Vegetable Stew with Tofu Recipe

Name: Vegetable Stew with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. green beans; 4 artichoke hearts, fresh, frozen or canned; 5 oz. white mushrooms; 1 bell pepper; 1 zucchini; 2 stalks celery; 2 large onions; 8 cloves garlic, crushed; Salt and freshly ground black pepper to taste; 1 cup white wine; 1 cup vegetable stock; 2 Tbs. vegetable oil; 9 oz. firm tofu, drained and cubed

Servings: persons

1/4 lb. green beans
4 artichoke hearts, fresh, frozen or canned
5 oz. white mushrooms
1 bell pepper
1 zucchini
2 stalks celery
2 large onions
8 cloves garlic, crushed
Salt and freshly ground black pepper to taste
1 cup white wine
1 cup vegetable stock
2 Tbs. vegetable oil
9 oz. firm tofu, drained and cubed

1
Preheat oven to 400F.
2
Clean and rinse vegetables, and cut into bite-sized pieces.
3
Place vegetables in ovenproof dish, adding crushed garlic, salt and pepper to taste.
4
Add white wine and vegetable stock, and cover dish.
5
Bake for 45 minutes.
6
Heat oil in large skillet over medium heat.
7
When hot, saute tofu until cubes turn golden.
8
Remove from heat and set aside.
9
When stew is cooked, remove from oven, add tofu cubes and serve.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 lb. green beans, 4 artichoke hearts, fresh, frozen or canned, 5 oz. white mushrooms, 1 bell pepper, and more.

Yes, Vegetable Stew with Tofu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stew with Tofu

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