Creamy Mushroom Stew with Tofu

Creamy Mushroom Stew with Tofu

This cold and frosty time of year calls for a warm and delicious stew. We got you covered with our delicious tofu and mushroom stew. Have fun cooking.

Nutritional information:

Calories3500 kJ (836 kcal)
Protein48 g
Fat45 g
Carbohydrates51 g
Fiber12 g


cutting board, colander, chef's knife, cooking spoon, plate, pot, Spoon, bowl

Recipe instructions:


Rinse the peas in a colander with warm water and transfer to a plate. Cut the mushrooms into quarters and dice the carrot and potatoes coarsely, finely chop the garlic, cut the leek into rings and add to a bowl.

  • 1⁄3 cup Green peas, frozen
    1⁄3 cup Green peas, frozen
  • 3.5 oz Mushrooms
    3.5 oz Mushrooms
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 5.3 oz Potatoes (w/o skin)
    5.3 oz Potatoes (w/o skin)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ Leek (~ 3.2 oz)
    ½ Leek (~ 3.2 oz)

Dice the tofu. Heat the olive oil in a pot on medium heat. Fry the tofu until golden brown.

  • 5.3 oz Smoked tofu
    5.3 oz Smoked tofu
  • 2 tsp Olive oil
    2 tsp Olive oil

Add the ingredients from the bowl into the pot and fry for approx. 2-3 minutes until the vegetables are lightly browned.


    Turn the heat to low. Stir in the vegetable broth, vegan cream, and peas.

    • 1 cup Vegetable broth
      1 cup Vegetable broth
    • ½ cup Vegan cream alternative
      ½ cup Vegan cream alternative

    Coarsely chop the parsley and add to the pot together with the thyme. Season with salt and pepper, put the lid on and let simmer for approx. 25 minutes until the potatoes are cooked.

    • 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
      3 twigs of Parsley, fresh or frozen (~ 2 tsp)
    • ½ tsp Thyme leaves, dried
      ½ tsp Thyme leaves, dried
    • Salt
    • Black pepper
      Black pepper

    Enjoy your meal!