Vegetable Stew with Tofu Feta


This cold-weather variation of a classic Greek stew is enlivened with cubes of marinated tofu feta.

  • 6Servings


Tofu Feta

  • 1 10-oz. pkg. super-firm tofu or sprouted tofu, drained, and cut into 1/2-inch cubes
  • 3 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt

Vegetable Stew

  • 2 Tbs. olive oil
  • 1 large onion, finely chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 medium red-skinned or Yukon gold potatoes, cut into 3/4-inch chunks (4 cups)
  • 1 28-oz. can diced tomatoes
  • 2 medium zucchini, quartered lengthwise, then cut into 1/2-inch-thick slices (21/2 cups)
  • 1 10-oz. pkg. baby green beans, thawed
  • 1 tsp. dried oregano
  • 1/2 cup chopped fresh parsley
  • 2 Tbs. finely chopped fresh dill


1. To make Tofu Feta: Toss tofu with lemon juice and oil in shallow container. Spread in single layer in container, and sprinkle with oregano and salt. Set aside to marinate while making stew.

2. To make Vegetable Stew: Heat oil in large pot or Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until translucent. Add garlic, and sauté 1 minute more. Add potatoes and 1 cup water. Bring mixture to a simmer, cover pot, and cook 4 minutes. Add tomatoes, zucchini, green beans, oregano, and 1 cup water. Reduce heat to medium-low, and simmer 20 minutes, or until vegetables are tender. Stir parsley and dill into stew, then season with salt and pepper, if desired. Top with Tofu Feta cubes.

Nutrition Information

  • Calories: 296
  • Carbohydrate Content: 42 g
  • Fat Content: 10 g
  • Fiber Content: 7 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 439 mg
  • Sugar Content: 11 g