Vegetarian

Kristin's Tofu Stew is for Dinner.

Kristin's Tofu Stew takes several minutes to prepare.

Kristin's Tofu Stew takes several minutes to cook.

Kristin's Tofu Stew makes 8 servings.

The ingredients for Kristin's Tofu Stew are:

dried rosemary, thyme and 2 bay leaves (if using fresh increase quantities)
5 vegan boullion cubes ("chicken" flavoured if you can)
3 carrots, chopped
3 stalks celery, chopped
1 large onion, chopped
2 cups mushrooms, chopped
2 cups potatoes, chopped
1 block extra firm tofu, chopped
1/2 cup Earth Balance buttery spread
2/3 cup flour
1 cup frozen peas

Here is how you make Kristin's Tofu Stew:

1. Add celery, carrots, onion and spices to a large soup pot filled about 75% with water, bring to a boil and then reduce heat and let simmer.2. While pot comes to boil, slice mushrooms and add after about 15 minutes of simmering.3. Chop potatoes and tofu, then add about 15 minutes before broth is finished.4. Strain the solids and set aside. Save the broth!!5. In empty soup pot melt the Earth Balance and slowly whisk in flour, creating a thick roux. Whisk without letting it burn for a few minutes.6. Slowly add the broth while whisking, and let simmer for a few minutes.7. Add all the solids in along with the peas (don't forget to pick out the bay leaves!), stir and let simmer for 10 minutes or until stew is at desired thickness.Makes 8 generous servings. Very yummy for leftovers!Number of Servings: 8Recipe submitted by SparkPeople user DELICATE..

The nutritional information for Kristin's Tofu Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 291.4

• Total Fat: 15.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,290.6 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 4.3 g
• Protein: 10.7 g

The dietary needs meet for Kristin's Tofu Stew is Vegan