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Vegan Shepherds Stew with Tofu
 
Author: Ordinary Vegan
Recipe type: Entree
Serves: 6
Ingredients

    1 large sweet onion, diced
    4 cloves garlic, minced
    2 tablespoons vegetable broth
    2 cups peeled chopped carrots
    2 cups chopped potatoes
    1-1/2 cups chopped celery
    2 cups sliced cremini mushrooms
    ½ cup chopped fresh parsley
    ⅓ cup flour
    1-1/2 teaspoons Herbes de Provence
       (if you don't have substitute with 2 tsp basil & 1 tsp thyme)
    3 tablespoons low-sodium tamari
    3 cups vegetable broth, plus more as needed
    1 14-oz package of extra-firm tofu, drained, rinsed, and pressed
    1 tablespoon vegetable oil
    2-1/2 teaspoons apple cider vinegar
    ¼ teaspoon smoked paprika

Instructions

    In a large pot over high heat, add onion, garlic, and vegetable broth and sauté for about 5 minutes. 
Add carrots, potatoes, celery, and mushrooms. Sauté for about 15 additional minutes, adding more broth 
if necessary.
    Stir in parsley, flour, Herbes de Provence, and tamari until vegetables are coated in flour. 
Stir in broth and bring stew to a boil. Reduce heat and simmer on low-medium heat for another 
10 to 15 minutes or until vegetables are tender.
    While stew cooks, preheat a skillet over medium-high heat. Slice tofu into ¼-inch cubes. 
Add oil to skillet. Sauté tofu for about 5 minutes on each side, or until crispy. 
Stir tofu into stew. Add apple cider vinegar and smoked paprika. Serve hot

Notes
** I like to dust my tofu with cornstarch before sauteing to give it a little extra 
crispness. I also added a cup of chopped sweet potato. You could also add green beans**

Source: Vegan Shepherd's Stew on ordinary vegan