This recipe is exactly what I crave on those chilly Autumn evenings when the air is cool and crisp. A quick, simple, hearty and comforting stew. This Vegetable and Tofu Stew is ready in 1 hour or less and made with simple, fresh and nourishing ingredients.

Chunks of extra-firm tofu, carrots, celery, onion, kale, mushrooms and back beans all simmered in a delicious broth make this a bowl of happiness. It’s perfect with a big chunk of crusty bread.

This stew is very easy to make. You can use whatever vegetables you have at home so go ahead and experiment. Potatoes and parsnips would be a nourishing addition. Chickpeas or lentils can be a protein substitute for the tofu.

Place a large pot on medium heat. Add the oil. When the oil shimmers, add the onions, garlic and bay leaf. Heat until the onions are translucent and the garlic is soft. Add the turmeric, carrots and celery and cook for several minutes and then add the mushrooms, black beans and tofu cubes. Cook until the mushrooms begin to soften and then add the salt, chilli flakes, cumin powder and coriander powder. Stir until all combined and the spices are fragrant and infused. Add the tomato puree and vegetable broth and bring to a boil. Reduce the heat to medium-low, cover the pot and let simmer for 10-15 minutes until the carrots are soft. Add the chopped kale and stir until all combined. Turn off the heat and cover the pot for another 5-7 minutes until or until the kale is soft. Serve hot and enjoy!

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Servings

Ingredients

• 5 Cups Vegetable broth
• 3 Cups Mushrooms sliced
• 2 Cups Kale chopped
• 1 1/2 Cup Black beans cooked
• 3 Stalks Celery thinly chopped
• 3 Garlic cloves minced
• 2 Carrots chopped
• 1 onion chopped
• 2 Tablespoon Oil
• 1 Bay Leaf
• 1 Cup Tomato puree Option to use tomato sauce
• 1 Block Firm tofu, cubed
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Turmeric powder
• 1 Teaspoon Chilli Flakes
• 1 Teaspoon Cumin powder
• 1 Teaspoon Corriander powder
• Juice of half a lemon

Servings Ingredients 5 Cups Vegetable broth 3 Cups Mushrooms sliced 2 Cups Kale chopped 1 1/2 Cup Black beans cooked 3 Stalks Celery thinly chopped 3 Garlic cloves minced 2 Carrots chopped 1 onion chopped 2 Tablespoon Oil 1 Bay Leaf 1 Cup Tomato puree Option to use tomato sauce 1 Block Firm tofu, cubed 1 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Turmeric powder 1 Teaspoon Chilli Flakes 1 Teaspoon Cumin powder 1 Teaspoon Corriander powder Juice of half a lemon

Instructions

1. Place a large pot on medium heat. Add the oil. When the oil shimmers, add the onions, garlic and bay leaf. Heat until the onions are translucent and the garlic is soft.
2. Add the turmeric, carrots and celery. Decrease the heat to low and cook for 5-6 minutes.
3. Add the mushrooms, black beans and tofu cubes. Cook for 2-3 minutes longer until the mushrooms begin to soften.
4. Add the salt, chilli flakes, cumin powder and coriander powder. Stir until all combined and the spices are fragrant 1-2 minutes.
5. Add the tomato puree and vegetable broth. Increase the heat to medium and bring to boil. Reduce the heat to medium-low, cover the pot and let simmer for 10-15 minutes until the carrots are soft.
6. Add the chopped kale. Stir until all combined. Turn off the heat and cover the pot for another 2-3 minutes until or until the kale is slightly wilted. Stir in the lemon juice.
7. Serve hot and enjoy!