Vegetable Stew with Tofu


A robust stew, this dish makes an impressive and sophisticated main course appropriate at any season.

  • ServingServings


  • 1/4 lb. green beans
  • 4 artichoke hearts, fresh, frozen or canned
  • 5 oz. white mushrooms
  • 1 bell pepper
  • 1 zucchini
  • 2 stalks celery
  • 2 large onions
  • 8 cloves garlic, crushed
  • Salt and freshly ground black pepper to taste
  • 1 cup white wine
  • 1 cup vegetable stock
  • 2 Tbs. vegetable oil
  • 9 oz. firm tofu, drained and cubed


  1. Preheat oven to 400F.
  2. Clean and rinse vegetables, and cut into bite-sized pieces. Place vegetables in ovenproof dish, adding crushed garlic, salt and pepper to taste. Add white wine and vegetable stock, and cover dish. Bake for 45 minutes.
  3. Heat oil in large skillet over medium heat. When hot, sauté tofu until cubes turn golden. Remove from heat and set aside.
  4. When stew is cooked, remove from oven, add tofu cubes and serve.

Wine Suggestions

Soups like this one are easy to make, easy to eat and easy to pair with wine. Tweak the soup to better match a specific wine: Add more mushrooms to heighten its earthiness; decrease the artichokes and green beans to reduce its tanginess; and make your own vegetable stock to add a layer of complexity. Serve wine

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 220
  • Carbohydrate Content: 18 g
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 115 mg
  • Sugar Content: 8 g