This comforting Korean tofu soup is sure to warm your heart and nourish your soul on a cold day. Vegan Tofu Soup is a hearty vegan stew that is dish packed with umami flavors and wholesome goodness that's perfect for cozy dinners on cold days or any time you're craving a hearty, satisfying meal done in a couple of minutes.
Why You'll Love This: Our Vegan Tofu Stew is not your average soup—it's a flavor-packed adventure that'll have you coming back for seconds (and thirds!). Here's why you'll fall head over heels for this dish:
- It's a delicious vegan version of the classic Korean soft tofu stew, also known as "soondubu jjigae," bringing the authentic flavors of Korean cuisine to your table.
- Packed with tofu, wakame, dried mushrooms, onions, potatoes, and Brussels sprouts, this stew is a fantastic way to sneak in some extra veggies while indulging in a comforting meal.
- The combination of sesame oil, soy sauce, and Korean red pepper flakes creates a spicy, aromatic broth that's downright addictive.
- It's incredibly versatile, perfect for your weeknight dinners, feel free to customize the recipe with your favorite veggies or add-ons to suit your taste preferences.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon gochujang
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable stock or 4 cups of water
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon tomato paste
- 1 cup dried mushrooms, rehydrated
- 1 cup diced potatoes
- 1 cup Brussels sprouts, halved
- 1 cup extra-firm tofu, cubed
- 2 tablespoons wakame seaweed
- Salt and pepper to taste
- Optional: Korean red pepper flakes for extra heat
Instructions
Saute aromatics, leeks onions & garlic in a pan with olive oil on medium-high heat.
Add veggies and stir in gochujang.
Pour in stock, mushrooms and other seasonings like soy sauce and sesame oil.
I added tofu & wakame too. Cover and simmer on low heat until fully cooked.
- Heat olive oil in a large pot over medium-high heat. Add diced onions and minced garlic, sautéing until fragrant and translucent.
- Pour in vegetable broth and bring to a gentle simmer.
- Stir in soy sauce, sesame oil, and tomato paste, gochujang, ensuring they're well incorporated.
- Add rehydrated mushrooms, diced potatoes, and Brussels sprouts to the pot. Let simmer for about 15 minutes until the vegetables are tender.
- Gently add cubed tofu and wakame seaweed to the stew, stirring gently to combine.
- Season with salt, pepper, and Korean red pepper flakes if desired, adjusting to taste.
- Allow the stew to simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Serve piping hot with a side of rice for a complete meal that'll warm you from the inside out!
Hint: For an extra burst of flavor, try adding a squeeze of fresh lemon juice just before serving! Drizzle chili oil and chili flakes for an extra spicy soup.
Substitutions
- Swap out tofu for diced tempeh for a different twist on texture. Enoki mushrooms, shiitake mushrooms and vegan kimchi are great options too. Use seasonings like vegan fish sauce for more umami flavor.
- If you can't find wakame seaweed, feel free to use any other type of seaweed or omit it altogether. Add coconut aminos for extra flavor.
Variations
- Spice it up: Add chili peppers or extra Korean red pepper flakes for a fiery kick.
- Creamy texture: Stir in a splash of coconut milk for a lusciously creamy finish; definitely a delicious addition.
- Veggie swap: Feel free to use veggies of your choice or customize the stew with your favorite produce such as green beans, sweet potatoes, or mushrooms.
Top tip
For an authentic touch, consider serving your Vegan Tofu Stew in an earthenware pot or stone pot for a traditional Korean dining experience right in your own home!
Faq
Q: Can I make this stew ahead of time?
A: Absolutely! In fact, the flavors tend to deepen and meld together even more when the stew is made ahead of time and enjoy the next day. Simply store it in an airtight container in the refrigerator for up to 3-4 days and reheat before serving.
Q: Is this stew gluten-free?
A: Yes, as long as you use gluten-free soy sauce, this stew is entirely gluten-free.
Q: Can I freeze leftovers?
A: While you can freeze this stew, keep in mind that the texture of the tofu may change slightly upon thawing. However, the flavor will still be fantastic! Just be sure to store it in an airtight container and consume within a few weeks for optimal freshness.
Related
Looking for other recipes like this? Try these:
Vegan Tofu Stew
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon tomato paste
- 1 cup dried mushrooms rehydrated
- 1 cup diced potatoes
- 1 cup Brussels sprouts halved
- 1 cup extra-firm tofu cubed
- 2 tablespoons wakame seaweed
- Salt and pepper to taste
- Optional: Korean red pepper flakes for extra heat
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onions and minced garlic, sautéing until fragrant and translucent.
- Pour in vegetable broth and bring to a gentle simmer.
- Stir in soy sauce, sesame oil, and tomato paste and gochujang ensuring they're well incorporated.
- Add rehydrated mushrooms, diced potatoes, and Brussels sprouts to the pot. Let simmer for about 15 minutes until the vegetables are tender.
- Gently add cubed tofu and wakame seaweed to the stew, stirring gently to combine.
- Season with salt, pepper, and Korean red pepper flakes if desired, adjusting to taste.
- Allow the stew to simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Serve piping hot with a side of rice for a complete meal that'll warm you from the inside out!
