Tofu Stew with Corn, Green Beans, and Tomatoes

This vegan tofu stew with corn, green beans, and tomatoes is an easy skillet dish. Though it’s an ideal seasonal dinner main dish for summer and early fall, cool-weather substitutions are provided so that you can make it year-round.

This dish has been with me for what feels like forever, and it’s still my favorite way to prepare tofu in the warmer months.  It’s delicious served with fresh whole-grain bread or side-by-side with a simple grain dish.

Cool-weather ingredient substitutes

Though this tofu and vegetable stew is best when corn and green beans are in season, you need not wait for summer to make it.

• Fresh green beans have such a short in-season window (not too thin, yet not tough and gnarly), so you can freely substitute the frozen variety.
• And while this dish is a wonderful way to highlight fresh corn, substitute frozen corn when it’s not available or if you’re feeling lazy.

Even out of season, I’d still recommend using fresh tomatoes rather than canned so that the stew doesn’t get too watery. It’s now possible to get decent tomatoes year round, and the generous blast of paprika seems to amp them up even if they’re not at midsummer caliber.

Recipe adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 4 to 6

Skillet Tofu Stew with Corn, Green Beans, and Tomatoes

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Tofu with corn, green beans, and tomatoes, is an easy skillet stew that makes an ideal seasonal dinner dish for summer and early fall.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 14-ounce tub extra-firm tofu
• 2 tablespoons extra virgin olive oil, divided
• 8 ounces fresh green beans, trimmed and cut in half (see note)
• 4 cups fresh corn kernels (from about 4 large ears; or see note)
• 1 pound ripe tomatoes, diced
• 3 to 4 scallions, sliced
• 2 teaspoons sweet paprika
• 1/4 cup minced fresh parsley
• Salt and freshly ground pepper to taste

Instructions

1. Cut the tofu into slabs crosswise and blot very well between layers of paper towel or clean tea towels. Or, press ahead of time in a tofu press. Cut each slab into dice.
2. Heat half of the oil in a wide skillet or stir-fry pan. Sauté the tofu over medium-high heat until golden on most sides. Remove to a plate.
3. Place the green beans in the same pan with a little water, just enough to keep the bottom moist. Cover and steam for 5 minutes, then add the corn. Continue to cook, covered, until both are tender-crisp. Drain off any liquid.
4. Add the tomatoes and scallions. Cook just until the tomatoes have softened up a bit.
5. Stir the tofu back into the pan. Drizzle in the rest of the olive oil, then sprinkle in the paprika. Stir in the parsley and season with salt and pepper. Serve warm or at room temperature.

Notes

The window for really good, fresh green beans is all too brief. If unavailable, feel free to use an equivalent amount of frozen cut green beans or whole baby green beans, thawed. You can also substitute frozen corn kernels for the fresh corn.

Here are lots more recipes for tofu & tempeh and vegan main dishes.