Southwest Tofu Stew

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

With zucchini, sweet corn and tomatoes, this vegan stew is a nice reminder of summer at any time of year.

Ingredients

Preparation

Heat oil in a stockpot over medium heat. Add all vegetables and sauté until onions are tender, about 10 minutes.

Add vegetable stock, lemon juice and all spices. Simmer for 30 minutes. Add tofu.

Mix arrowroot into a slurry with a small amount of cold water. Stir the slurry into the hot stew to thicken the stock.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: stew, tofu, vegan, vegetarian, zucchini

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