Growing up in Florida, I practically lived off of seafood as a kid. Whenever I miss the taste I know I can make myself something just as good or better! This vegan bouillabaisse is phenomenal! I marinate tofu, artichoke hearts, hearts of palm and mushrooms in a seaweed marinade to mimic the flavor of the sea. All of those are baked together until tender. While the “seafood” bakes, you make the broth. Using the marinade as part of the stew so you don’t need to waste it. Using turmeric instead of saffron so you make it cheaper. And using veggies and tofu instead of seafood so you don’t need to eat any animals!
What You Need For This Plant-Based Bouillabaisse:
- Tofu, Artichoke Hearts, Hearts of Palm and Mushrooms: These are what I use to replace the seafood.
- Nori: Crushed nori sheets go into the marinade and then more into the stew to give it a seafood flavor.
- Lemon Juice, Veggie Broth and Crushed Tomatoes: These are for the marinade and ultimately the stew.
- Onion, Garlic, Fennel and Potatoes: The stew is started by sautéing these babies.
- Bay Leaves and Turmeric: To create a rich flavor.
This vegan bouillabaisse is so comforting and pretty dang good for you. I love a comfort food that doubles as your healthy food. It’s been pretty cold outside here in Vegas and sitting down with a big bowl of this stew and some garlic rubbed bread is the best! This takes a few steps, I know, but the effort is absolutely worth the outcome. This will be a dish you want to make over and over.
Why Should You Make This Vegan Stew:
- The flavor of this stew is truly spectacular.
- It is healthy and still so comforting!
- Anything that can be served with a side of bread for dipping is my favorite kind of food.
- This stew recipe will feed a crowd and is great as leftovers.
- If you are missing seafood soups and stews, this is where it’s at!
For The "Seafood"
- After draining and pressing the tofu, you want to break the tofu block into chunks and put them in a large mixing bowl.
- Then add the mushrooms, artichoke hearts and hearts of palm to the bowl as well.
- Sprinkle with the salt and pour the lemon juice over everything as well. Toss to coat.
- Then pour the vegetable broth into the bowl and then add the crushed nori.
- Stir to combine everything and make sure the tofu and veggies are submerged in the broth. Let marinate for at least an hour, but you can prep ahead of time and marinate for as long as you want.
- When ready to make the stew, drain the marinade, but reserve it for the broth. Just set it aside in a separate bowl.
- Preheat the oven to 425 degrees(F).
- Put the drained tofu and veggies on a large sheet pan that is sprayed with non-stick spray or lined with parchment paper or a silicone mat, and bake for 30 minutes or until the tofu is firm and the mushrooms are tender.
- While the tofu and veggies bake, make the broth for the bouillabaisse.
- Heat the olive oil on medium high in a large soup pot.
- Add the onion, garlic, fennel and potatoes into the pot and sauté, reducing heat as needed for about 5 to 7 minutes.
- Season with a few pinches of salt and pepper and the turmeric.
- Then add the lemon juice to deglaze the pan and get any bits stuck to the bottom of the pot.
- Now, pour in the crushed tomatoes and another pinch of salt and pepper and toss to combine. Simmer for 1 to 2 minutes.
- Then pour in the marinade you reserved, the rest of the vegetable broth, the nori sheets and the bay leaf. Stir to combine everything.
- Bring the broth to a simmer, reduce heat to low, cover, stirring occasionally for about 15 to 20 minutes or until the tofu and veggies are done baking.
- Taste and adjust seasonings, adding more salt and pepper or lemon juice if needed.
- Once the tofu and veggies are done baking, add them to the pot with the broth and stir to combine.
- Let simmer for another 1 to 2 minutes, taste and adjust seasonings again.
- Serve with a side of bread if desired.