Ingredients for Tofu Beer Stew
- 14 oz (400g) extra-firm tofu, pressed
- 1 large onion, chopped
- Beer
- Vegetable Broth
- Dijon Mustard
- Brown Sugar
- Poppy Seed
- Mixed Herbs
- Vegan Worcestershire Sauce
- Salt And Pepper
- 2 tablespoons cornstarch
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How to Make Tofu Beer Stew
- Preheat oven to 350°F (175°C).
- Press 14 oz (400g) extra-firm tofu to remove excess water. Cut into 1-inch cubes.
- Heat 2 tablespoons of vegetable oil in an oven-safe pot or Dutch oven over medium-high heat. Add the tofu and fry until golden brown and crispy on all sides (about 10-15 minutes), stirring occasionally. Remove tofu and set aside.
- Add 1 large chopped onion to the pot and sauté until translucent (about 5 minutes).
- Add 2 cloves minced garlic, 1 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp salt. Cook for 1 minute.
- Stir in 1 (12 oz) bottle of Belgian ale (or other dark beer), 1 (14.5 oz) can diced tomatoes (undrained), 1 cup beef broth, 1 cup chopped carrots, and 1 cup chopped potatoes. Bring to a simmer.
- Return the crispy tofu to the pot.
- Transfer the pot to the preheated oven and bake for 1 hour and 15 minutes.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.
- Remove the stew from the oven and stir in the cornstarch slurry until the sauce has thickened to your desired consistency.
- Serve hot over baked potatoes. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
24g
Fat
3g
Carbs
5g
