One-Pot Mushroom Tomato Tofu Stew

One-Pot Mushroom Tomato Tofu Stew

Another cold day. Another bowl of soup. Who woulda thunk?! This is a new favorite recipe from an old favorite cookbook. Cookbooks...remember those ancient things? The things we used before Google came along to spit out 100s of versions of the recipe we needed faster than we could even flip to the recipe index in the book. Well, I had a whole stack of them collecting dust and I decided it was time for the dust to collect least some of the time. This mushroom tomato tofu stew is adapted from a book that I actually cooked from a lot while I was growing up. I'd forgotten all about it, until I was browsing a used bookstore and happened upon a barely used copy for only a couple dollars. I was thrilled (to add it to my dust-collecting collection)! Being in detox-from-the-holidays mode I figured it was better to reach for the low-fat cookbook before I tackle (and proceed to gain 500 pounds) from Julia Child's book. And boy does this stew deliver on the detox level. It's packed with vegetables and pretty much only vegetables, making it 1,000 times healthier than anything else I've eaten in the last month, although I'm pretty sure eating french fries (potatoes=veggies!!!) would be healthier than anything I've eaten in the last month. Per usual, I can never truly "follow" a recipe so I have made a few adjustments. Feel free to do the same. 

Do you like to make recipes from cookbooks, blogs, websites, or just wing it?



Serves 6


  • 4 cups chopped onions (about 3 medium-sized onions)

  • 1/2 cup water

  • 3 cups sliced celery (about 1 bunch, or 8 stalks)

  • 4 cups sliced mushrooms (about 12 baby bella mushrooms or a 10 ounce package)

  • 2 bay leaves

  • 1 tablespoon grated fresh ginger root

  • 1 28-ounce can of undrained chopped tomatoes

  • 2 tablespoons of peanut butter

  • 1/3 cup of Bragg's or soy sauce (more or less, depending on taste preference)

  • 2 teaspoons salt (more or less, depending on taste preference)

  • 12 ounces of tofu, cut into bite-sized pieces


  1. To a large soup pot add the water and onions. Place the pot over high heat, put the lid on, and let the onions cook for about 5 minutes, stirring once or twice. Add in the celery and continue cooking for another 5 minutes with the lid on. Next, add the mushrooms, lower the heat to medium, and cook an additional 5 minutes, adding more water if the vegetables begin to stick to the pan.

  2. Once you've cooked the vegetables down, add in the remaining ingredients and continue to simmer on low heat, until everything has warmed through. Discard the bay leaf and serve.


  • This recipe is low-fat, dairy-free, gluten-free, vegan, and vegetarian.

  • I recommend serving this with a salad and some crusty bread.

  • This soup can be made ahead then kept warm in a crockpot, or simply reheat it for 5 minutes over medium heat before serving.

  • Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Adapted from Moosewood Restaurant Low-Fat Favorites Cookbook