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