This interpretation of a classic Greek vegetable stew is enlivened with bites of tofu “feta.” Filled with potatoes, green beans, and tomatoes, it’s delicious with a crusty whole-grain bread.
If you enjoy the homemade tofu “feta” used in this dish, you can also make it on another occasion to embellish Greek-style salads, or for combining with olives and roasted peppers as a dairy-free appetizer. Try Olive Bar Medley with Tofu “Feta,” for instance.
About super-firm tofu
This variety of tofu is quite dense, and with a texture that’s on the drier side, so it doesn’t need blotting or pressing. It’s an especially good stand-in for feta cheese (or for ricotta, when finely crumbled and moistened with a little plant-based milk). Crumbled into stews, it absorbs flavors and adds texture. It’s ideal for using in this recipe.
Extra-firm instead of super-firm tofu: The recipe gives the option of using extra-firm tofu. You’ll need to drain and blot it very well. It won’t have as much of a feta-like texture, but will still be good.
What about packaged vegan feta cheese? If you know me, I’m all about choices and alternatives. By all means, use prepared vegan feta. My favorite is Violife Just Like Feta® — it’s amazing!
Photos by Hannah Kaminsky, BittersweetBlog.com.
Here are more Globally-Inspired Vegan Stews for Fall & Winter Meals.
- 8 ounces (half of a 16-ounce tub or package) extra-firm or super-firm tofu
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 2 to 3 cloves garlic, minced
- 4 medium red-skinned or golden potatoes, scrubbed and cut into 3/4-inch chunks
- 1 medium zucchini, quartered lengthwise, then into 1/2-inch slices
- 8 to 10 ounces fresh slender green beans, trimmed and halved, or frozen whole organic green beans, thawed and halved
- 28-ounce can diced tomatoes (see variation)
- 1 teaspoon dried oregano
- 1/4 to 1/2 cup chopped fresh parsley, to taste
- 2 tablespoons finely chopped fresh dill
- Salt and freshly ground pepper to taste
- If using extra-firm tofu, cut the half of a package into equal slabs; blot very well between layers of paper towel or clean tea towel. The super-firm just needs to be drained.
- Cut the tofu into 1/2-inch dice. Place in a flat container, in a single layer. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand while making the stew; stir occasionally.
- Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until translucent. Add the garlic and continue to sauté until both are golden.
- Add the potatoes and 1 cup of water. Bring to a simmer, then cover and cook over medium heat until the potato chunks are about half-done. You should be able to pierce through them with a fork, with some resistance.
- Add the zucchini, green beans, tomatoes, and oregano along with 1 cup additional water. Simmer over low heat for about 20 minutes, or until the vegetables are tender but not overdone. See if you’d like to add just a little more water, but let this remain thick and stew-like, rather than soupy.
- Stir in the parsley and dill, then season with salt and pepper.
- When ready to serve, ladle into shallow bowls and divide the tofu “feta” among them as a topping, or simply stir them into the stew before serving.
Variation: During tomato season, or if you have access to flavorful tomatoes, by all means, use fresh tomatoes, dices. You’ll need 1 1/2 to 2 pounds.
If you like this Greek-inspired recipe, you might also enjoy …
Here are more delectable vegan soups & stews.