Vegan Hashed Tofu & Bean Stew

A rich, comforting vegan stew made with baked tofu, kidney beans, tomatoes, and warming spices. Baking the tofu first gives it a firmer texture and helps it absorb the delicious sauce.

Ingredients

Prepare First

• 250 g cooked kidney beans ( 400 ml can, drained and rinsed)

Tofu

• 200 g firm tofu, sliced very thinly

• 1 tbsp olive oil

• ½ tsp mixed seasoning (such as Ostmann Frikadelle Spice Blend)

Aromatics

• 2 tbsp olive oil

• 1 cup sliced red onion

• 3 cloves garlic, minced

• 2 cups red bell peppers, chopped

• 1 bay leaf

Seasonings

• 2 tsp vegan vegetable broth powder

• 2 tbsp sweet paprika powder

• 2 tbsp balsamic vinegar

• 1 tbsp dark soy sauce

• 1 cinnamon stick (about 5 cm)

• ¼ cup red wine

• 1 tbsp raw cane sugar

• ¼ tsp chilli flakes (optional)

• 1 tbsp brewer's yeast

• 400 ml water

Finish

• 1 × 400 ml canned diced tomatoes

• ¼ tsp black pepper

• ½ tsp cornstarch mixed with 1 tbsp water

Instructions

1. Bake the tofu

Preheat the oven to 200°C (400°F).

Toss the thinly sliced tofu with the olive oil and seasoning. Spread it in a single layer on a baking tray and bake for 15 minutes, or until lightly golden around the edges.

2. Cook the vegetables

Heat 2 tbsp olive oil in a large cast-iron pan or pot over medium heat.

Add the sliced onion and bay leaf, and sauté for about 5 minutes, until the onion has softened.

Stir in the minced garlic and chopped red bell peppers. Cook for another 3–5 minutes, stirring occasionally, until the peppers begin to soften.

3. Add the seasonings

Add the vegetable broth powder, sweet paprika, balsamic vinegar, dark soy sauce, cinnamon stick, red wine, raw cane sugar, chilli flakes (if using), brewer's yeast, and 400 ml water.

Bring to a gentle simmer and cook for 5 minutes, allowing the flavours to combine.

4. Add the tomatoes

Stir in the chopped tomatoes and black pepper. Simmer for another 5 minutes.

5. Finish the stew

Add the baked tofu and the drained kidney beans. Stir gently to combine.

Mix 1/2 tsp cornstarch with 1 tbsp water until smooth. Stir the slurry into the stew and simmer for 3–5 minutes, until the sauce has thickened slightly.

6. Serve

Remove the bay leaf and cinnamon stick before serving.

Serve with steamed rice, crusty bread, baked potatoes, or pasta.