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Dinner recipe · from the recipe book

Hearty Tofu, Mushroom and Potato Stew

Golden seared tofu and meaty mushrooms simmer with potatoes, carrots and edamame in a thyme-scented, savory broth that turns rich and silky.

Hearty Tofu, Mushroom and Potato Stew

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 1-inch cubes
  • 2 tbsp16 gCornstarch
  • 2 tbsp27 gOlive oildivided
  • 3¼ cups sliced225 gWhite mushroomsquartered
  • 1½ medium160 gYellow onionchopped
  • 3 medium180 gCarrotssliced into thick coins
  • 2 stalks80 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tbsp16 gAll-purpose flour
  • 4 cups900 gVegetable broth
  • 1 tbsp15 gLow-sodium soy sauce
  • 2½ small450 gRed potatoescut into 1-inch chunks
  • 2 tsp2 gDried thyme
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp1 gBlack pepper
  • 1¼ cups150 gShelled edamame, frozen
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: press the tofu for 10 minutes, cube it, and chop the mushrooms, onion, carrot, celery, garlic, potatoes and parsley.
  2. Toss the tofu with the cornstarch until coated.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Sear the tofu, turning, until golden on most sides, about 8 minutes. Transfer to a plate.
  4. Add the remaining half of the olive oil and the mushrooms; cook until browned, about 5 minutes.
  5. Add the onion, carrot and celery and cook until the onion softens, about 5 minutes. Stir in the garlic for 30 seconds.
  6. Stir in the tomato paste and cook 1 minute, then sprinkle in the flour and stir 1 minute more.
  7. Slowly whisk in the vegetable broth and soy sauce, scraping up the browned bits.
  8. Add the potatoes, thyme, paprika and black pepper. Bring to a boil, then cover and simmer on low until the potatoes are tender, about 25 minutes.
  9. Stir in the edamame and the seared tofu and simmer uncovered 5 minutes, until the edamame is hot and the stew has thickened.
  10. Ladle into bowls and scatter with the parsley.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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