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This Tofu and Dumplings is the kind of dish that hits the spot when you need something warm and comforting. Tender vegetables, cubed tofu, and a trio of fresh herbs simmer in a creamy broth, then get topped with fluffy drop dumplings that steam right on top of the stew. It’s hearty, satisfying, and comes together in about an hour in just one pot.
The stew base starts with a simple roux that creates a thick, creamy sauce, while fresh thyme, sage, and rosemary fill your kitchen with an incredible aroma. The dumplings are the easy part. Mix the batter in just a few minutes, drop spoonfuls onto the simmering stew, cover, and let them steam into light, pillowy clouds. This works for weeknight dinners, Sunday suppers, or any time you need something cozy without a ton of fuss.
Table of Contents
Why You’ll Love This Recipe
- Classic comfort food made vegan. All the cozy flavors of traditional chicken and dumplings without any animal products.
- One-pot meal. Everything cooks in a single Dutch oven for easy cleanup.
- Fluffy drop dumplings. Simple drop biscuit-style dumplings that steam on top of the stew, no rolling required.
- Ready in 1 hour. Quick enough for weeknight dinners but tastes like it simmered all day.
- Protein-packed. Extra-firm tofu adds plant-based protein to this hearty vegan stew.
Ingredients You’ll Need
For the Stew:
- Vegan butter – Used to sauté the vegetables and add richness to the base of the stew.
- Onion, carrots, and celery – Classic mirepoix vegetables that build deep flavor in the stew.
- Garlic – Fresh minced garlic adds aromatic depth.
- Fresh thyme, sage, and rosemary – These herbs give the stew its classic chicken and dumplings flavor. Fresh herbs work best.
- All-purpose flour – Creates a roux that thickens the broth into a creamy stew.
- Vegan chicken broth or vegetable broth – Vegan chicken-style broth gives the most authentic flavor.
- Non-dairy milk – Makes the stew creamy. Use unsweetened oat milk, soy milk, or almond milk.
- Extra-firm tofu – Pressed and cubed to add protein and a hearty texture.
- Frozen peas – Bring color, sweetness, and extra nutrition.
- Bay leaves – Add aromatic flavor while the stew simmers.
- Salt and black pepper – Season the stew to taste.
For the Drop Dumplings:
- All-purpose flour – The base of the fluffy dumplings.
- Baking powder – Helps the dumplings puff up and turn out light.
- Salt – Seasons the dumpling dough.
- Non-dairy milk – Binds the dumpling batter.
- Melted vegan butter – Makes the dumplings tender and flavorful.
- Fresh parsley – Brings fresh flavor and color to the dumplings.
Equipment Needed
- Large Dutch oven or pot with a lid
- Cutting board and knife
- Measuring cups and spoons
- Medium mixing bowl
- Whisk
- Wooden spoon
- Toothpick (for testing dumplings)
Tips for the Best Results
- Press the tofu thoroughly. Remove excess moisture so the tofu holds its shape and doesn’t water down the stew.
- Use fresh herbs for the best flavor. Fresh thyme, sage, and rosemary make this vegan tofu and dumplings recipe taste authentic.
- Make a proper roux. Cook the flour with the vegetables before adding liquid to create a thick, creamy texture.
- Don’t overmix dumpling batter. Stir just until combined. Overmixing results in dense, tough dumplings rather than fluffy ones.
- Keep the lid on. Once you drop the dumplings on top, don’t lift the lid for 15-18 minutes. Consistent steam is essential for cooking them through.
Serving Suggestions
- With crusty bread – Serve this vegan tofu and dumplings with warm bread for soaking up the creamy broth.
- Simple green salad – Balance the richness with a crisp salad dressed in vinaigrette.
- Extra herbs – Garnish with fresh parsley or thyme for added flavor and color.
- Comfort food dinner – Pair with roasted vegetables or serve as a complete one-pot meal.
Storage Instructions
- Refrigerator: Store tofu and dumplings leftovers in an airtight container for up to 2-3 days. The dumplings will absorb liquid and soften, but they will remain delicious.
- Reheating: Reheat gently on the stovetop over low heat or microwave individual portions. Add a splash of vegetable broth or non-dairy milk if needed.
- Freezer: Not recommended for this recipe. Dumplings become mushy when frozen and thawed.
Recipe FAQs
Yes, but fresh herbs are recommended for the best flavor. If using dried, use 1 teaspoon each of dried thyme, sage, and rosemary.
Make sure the stew is at a gentle simmer and keep the lid on for the full 15-18 minutes. The steam cooks the dumplings.
You’ll need to use a gluten-free flour blend for both the roux and dumplings. Results may vary in texture.
Try chickpeas, white beans, or vegan chicken pieces for a different protein option.
Yes! Mushrooms, potatoes, green beans, or kale work well in this vegan stew with dumplings.
More Comfort Food Recipes You May Enjoy:
If you make this Tofu and Dumplings recipe, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Tofu and Dumplings
- Total Time: 1 hour
- Yield: 6 Servings 1x
- Diet: Vegan
Description
This Tofu and Dumplings is the kind of dish that hits the spot when you need something warm and comforting. It’s hearty, satisfying, and comes together in about an hour in just one pot.
Ingredients
For the Stew:
- 3 tablespoons vegan butter
- 1 medium onion, diced
- 3 carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- ¼ cup all-purpose flour
- 4 cups vegan chicken broth (or vegetable broth)
- 1 cup unsweetened non-dairy milk
- 2 bay leaves
- 14 oz extra-firm tofu, pressed and cut into bite-sized cubes
- 1 cup frozen peas
- Salt and black pepper, to taste
For the Drop Dumplings:
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup unsweetened non-dairy milk
- 3 tablespoons melted vegan butter
- 2 tablespoons fresh parsley, chopped
Instructions
Make the Stew:
- Sauté vegetables. Melt the vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add aromatics and herbs. Add the garlic, thyme, sage, and rosemary. Cook for 1-2 minutes until fragrant.
- Make the roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
- Add liquids. Slowly pour in the vegan chicken broth while stirring to prevent lumps. Add the non-dairy milk and bay leaves. Bring to a simmer.
- Add tofu. Add the cubed tofu to the pot. Season generously with salt and black pepper. Let the stew simmer for 10 minutes, stirring occasionally.
Make the Dumplings:
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Add wet ingredients. Add the non-dairy milk, melted vegan butter, and fresh parsley. Stir just until combined. The batter should be thick and slightly lumpy. Don’t overmix.
Cook the Dumplings:
- Add peas. Stir the frozen peas into the simmering stew.
- Drop dumplings. Using a large spoon, drop heaping tablespoons of dumpling batter onto the simmering stew, spacing them slightly apart. You should get about 10-12 dumplings.
- Cook covered. Cover the pot with a lid and simmer on low heat for 15-18 minutes without lifting the lid. The dumplings will puff up and cook through via steam.
- Check doneness. After 15 minutes, check a dumpling by inserting a toothpick into the center. It should come out clean. If not, cover and cook for a few more minutes.
- Serve. Remove bay leaves. Ladle the stew and dumplings into bowls. Garnish with extra fresh parsley if desired. Serve hot.
Notes
- Don’t lift the lid: The dumplings need consistent steam to cook through.
- Dumpling texture: Should be fluffy and light. Don’t overmix the batter.
- Make it richer: Add ¼ cup vegan cream cheese to the stew for extra creaminess.
- Storing: Best fresh, but leftovers keep in the refrigerator for 2-3 days. Dumplings will soften as they absorb liquid.
- Reheating: Reheat gently on the stovetop over low heat or microwave individual portions. Add a splash of vegetable broth or non-dairy milk if needed.
- Freezing: Not recommended for this recipe. Dumplings become mushy when frozen and thawed.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Dinner, Entree
- Method: Stove Top
- Cuisine: American
