Cheap Lazy Vegan Tofu Stew Recipe for Easy Weeknight Meals

If you’re on the hunt for a hearty, budget-friendly, and plant-based comfort dish, you’ve come to the right place! This Cheap Lazy Vegan Tofu Stew is the ultimate answer for anyone craving a warm bowl of goodness without spending hours in the kitchen or breaking the bank.

Whether you’re a busy student, a novice cook, or simply looking to cut down on your grocery bill, this stew is simple, filling, and packed with flavor.

Tofu is the star protein here, absorbing the savory broth and aromatic vegetables, while basic seasonings turn humble ingredients into a soul-warming meal. It’s perfect for meal prepping, customizable with whatever veggies you have on hand, and even better the next day.

Grab a pot, your favorite vegetables, and let’s dive into a stew that proves vegan eating can be both lazy and delicious!

Why You’ll Love This Recipe

• Budget-Friendly: Uses pantry staples and low-cost produce.
• Minimal Effort: Just a bit of chopping and simmering—no culinary degree required!
• Nutritious & Filling: Protein-rich tofu and loads of vegetables keep you full and energized.
• Customizable: Swap in any veggies or beans you have on hand.
• Meal-Prep Friendly: Makes a big batch and tastes even better as leftovers.
• Delicious: Savory, cozy, and satisfying—perfect for chilly nights.
• Vegan & Gluten-Free: Naturally free from animal products and can be made gluten-free with tamari.

Ingredients

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Tofu press or clean towel (for pressing tofu)
• Ladle (for serving)

Instructions

1. Press the tofu: Remove tofu from the package and drain. Use a tofu press or wrap the tofu in a clean towel and place a heavy object (like a skillet or a can) on top. Press for 10-15 minutes to remove excess moisture for better texture.
2. Prep the vegetables: While tofu is pressing, dice the onion, carrots, potatoes, celery, and garlic. If using fresh greens, roughly chop them.
3. Cube the tofu: Cut pressed tofu into bite-sized cubes (about 1-inch pieces).
4. Brown the tofu (optional but recommended): Heat 1 tablespoon oil in your large pot over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden on most sides. Remove tofu and set aside.
5. Sauté the aromatics: In the same pot, add another tablespoon of oil if needed. Sauté onion, carrots, celery, and potatoes for 4-5 minutes until onions are translucent and vegetables start to soften.
6. Add garlic and spices: Stir in garlic, dried thyme, smoked paprika, and a pinch of salt and pepper. Cook for 1 minute until fragrant.
7. Combine the rest: Pour in canned tomatoes (with juice), vegetable broth, soy sauce, and bay leaf. Stir to blend.
8. Simmer: Bring to a boil, then reduce heat to low. Cover and let stew simmer for 15-20 minutes, until potatoes are fork-tender.
9. Add tofu & frozen veggies: Return browned tofu to the pot and stir in frozen peas or green beans. Simmer uncovered for another 5-10 minutes.
10. Finish with greens: Add chopped spinach or kale if using. Stir and cook another 2-3 minutes until wilted. Taste and adjust salt and pepper.
11. Serve: Remove bay leaf. Ladle stew into bowls and enjoy hot!

Tips & Variations

• “No tofu press? No problem! Just use a clean kitchen towel and stack a few books or a heavy skillet on top.”

• Mix up the veggies: Use whatever you have—zucchini, bell pepper, sweet potato, corn, or canned beans all work great.
• Add grains: Stir in cooked rice, quinoa, or small pasta for added heartiness and texture.
• Spicy version: Add a pinch of chili flakes or a dash of hot sauce for heat.
• Make it creamy: Add a splash of coconut milk or a spoonful of peanut butter for a richer broth.
• Meal prep: Portion into containers and refrigerate for up to 5 days, or freeze for up to 2 months.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

Nutrition Facts

Note: Nutrition facts are approximate and will vary based on specific brands and added ingredients.

Serving Suggestions

• With crusty bread: Dip your favorite rustic bread into the flavorful broth for a satisfying meal.
• Over rice or grains: Serve the stew over brown rice, quinoa, or barley for extra substance.
• With a fresh salad: Pair with a simple green salad dressed with lemon and olive oil.
• Topped with herbs: Sprinkle fresh parsley, cilantro, or green onions for a burst of flavor and color.
• Add a squeeze of lemon: Just before serving, a little lemon juice brightens the whole dish.

Conclusion

There’s something incredibly rewarding about crafting a meal that’s both budget-friendly and deeply nourishing. This Cheap Lazy Vegan Tofu Stew delivers on all fronts: it’s easy to make, endlessly adaptable, and packed with plant-powered nutrition.

Whether you’re new to vegan cooking or just want a fuss-free dinner, this recipe is sure to become a regular in your rotation.

Have fun experimenting with whatever veggies or grains you have in your pantry—the stew is forgiving and always delicious. If you enjoyed this recipe, you might also love exploring some of our other creative dishes like the Lemon Ricotta Pasta With Arugula Recipe or the cozy Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

For a savory twist, check out our Lion’S Mane Mushroom Crumble Recipes for more vegan inspiration.

Let this tofu stew warm you up on chilly evenings or provide a quick, nutritious lunch. Enjoy every spoonful—you’ve earned it, the lazy way!

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