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Unbeef Stew

What you need: 

1 pound extra firm regular tofu, frozen and thawed
1 large onion, chopped
4 cups vegetable broth
5 tablespoons vegan Worcestershire sauce
1 tablespoon tamari
2 cloves garlic, finely chopped
4 large carrots
4 potatoes, peeled and coarsely chopped
1 tomato, seeded and diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
3 tablespoons margarine
5 tablespoons cornstarch mixed with water until not lumpy

What you do: 

1. Preheat oven to 200 degrees F. Drain the water from the tofu, and cut into slices and squeeze more water out.
2. Then cut the slices into chunks and bake on an ungreased cookie sheet while chopping the rest of the ingredients (check the tofu about every 10-15 minutes so that it doesn't get browned - it should just be dried out, not burned).
3. The tofu should be well dried out, like croutons. Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6-8 hours, stirring occasionally. The stew is ready when it is thick and brown. It makes a lot!

Preparation Time: 
30-45 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

This was my first time using my slow cooker and it came out great!  I have never used tofu in a soup or stew before. I always thought it would just be way too mushy-but it wasn't at all! Great recipe!

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No bad!  However, next time I will omit the tomato and basil (wasn't too fond of those flavors in my stew).  I served it over rice and it was good.  The recipe made A TON so I froze half of it.

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I went at this recipe for the 2nd time and it was better than before. This time around I used (store bought) seitan instead of tofu. I added 1 zucchini and 3 celery stalks to 'beef' up the stew and added a bit less carrots and potatoes than the recipe calls for.I sauteed the veggies and seitan a bit before adding the broth and everything else. It just seemed like the right think to do.
I dont have a crockpot so I used a big pot on the stove and simmered everything for about an hour. I cut  the cornstarch slurry and the worcestire sauce, and salt amounts in half and it came out to stewy perfection. ;)b

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this was a tasty wintertime meal. I ate it with toasted sourdough w/ earth balance.
I think it would go well on top of rice, cuz it reminded me of gravy a little bit...next time I will add more veggies to make it more hearty. I agree with others about the salt content, wish I had read the reviews first... still a good dish, though I was requested to use seitan next time instead of tofu to increase the beef factor.  I have a whole crapload left over too, it makes a ton.

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this was good but didnt taste like beef stew to me.  just tasted like veggie stew with some morningstar steak strips thrown in.  i was thinking of using vegan beef boullion instead of veggie boullion but since all the reviews said it tasted so beefy i went with it.  next time i'd use the beef cus i used to really love beef stew.  i also used the worcestershire sub that someone suggested, only 2 each of potatoes and carrots, and a bunch of frozen corn and peas.  i used the steak strips instead of the tofu and just broke them up and added them in at the end so they didnt disintegrate into the stew.  it was tasty just not beefy enough for me.

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i loved this recipe! ;)b i don't have a slowcooker so i cooked it on the stove for about 50 minutes.  i used only three tablespoons of worstershire sauce instead of five, used low sodium soy sauce, & used half a teaspoon less of salt.  i also added a bit more garlic but what can i say, i love garlic.  it was perfect & my omni boyfriend said it tasted just like beef stew.  next time i make it i'd like to either leave out the tofu entirely or find a "meatier" substitute. 

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Yum!  I did a little substituting but nothing major.  Used 2T soy sauce, 2T red wine vinegar and 1T brown sugar/water mixture in place of the the W.sauce.  I also decreased the salt to 1t, decreased the tamari by 1/2 and added fresh green beans.  It was still a bit too salty for my taste but that didn't stop me from eating 2 bowls full for dinner.    ;D

The saltiness must have been from the broth I used.  Next time, I'll skip the tamari and decrease the salt even more.

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:)
Yay! Soup is one of my favorite foods, as well as an incredible way to easily prepare a simple balanced meal that will last a few days (or longer in the freezer). With "winter" if you can even call it that in LA, soon approaching I am always on the hunt for fun new soup recipies. So I will certainly be trying this out as soon as possible.
However, I am concerened that there may not be a real element of "beefy" falavour in this soup, and thus I am debating using some barley to add a layer of nutty/heartiness. Has anyone else tried this? Either way, thank you for sharing this delicious looking recipe, I look forward to sharing it with my family.
As I am new to this site I will be posting some of my recpies soon!

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This was a very yummy recipe. I only added four tablespoons of worchishire sauce and I only had one teaspoon of salt, but it was delicious anywho. I tried the toufu...but I admit it didn't turn out. I threw it in the pot hoping to salvage what I could of the tofu, but it just wasn't what I hoped it would be. I just can't figure out how to cook that stuff! Oh well, even without the tofu it was an amazing stew. I added extra corn and peas to the stew and I also added a large parsnip (they're my favorite). I was going to add celery, but I forgot. You really can't mess this stew up! ;)b

oh yeah, it seemed like it took F O R E V E R for the tofu to dry up like the directions described it. I would give yourself ample time to work on the tofu. It definately takes some planning. Not something you can quickly throw together if you don't already have the tofu pressed and dried.

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DELICIOUS!  A big hit even with the carnivores.  Prep time a little long but sooooooooo worth it!  I am making it again this week.

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