Vegan Bouillabaisse
This classic seafood stew turned vegan is seriously phenomenal!
Servings: 6
Calories: 239kcal
Ingredients
For The "Seafood"
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1 Cup Button mushrooms, chopped
- 1 Cup Artichoke hearts, chopped
- 1 Cup Hearts of palm, sliced
- 1 teaspoon Salt
- 1 Tablespoon Lemon juice
- 4 Cups Vegetable broth
- 1/4 Cup Nori sheets, crushed
For the Broth
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 4 Cloves Garlic, chopped
- 1/2 Cup Fennel, chopped
- 2 Medium Yukon gold potatoes, diced
- 1/2 teaspoon Turmeric
- 1 teaspoon Lemon juice
- 1 Cup Crushed tomatoes
- 4 Cups Vegetable broth
- 1/4 Cup Nori sheets, crushed
- 1 Bay leaf
- Salt and Pepper to taste
Instructions
- 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.
Video
Notes
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!
Nutrition
Calories: 239kcal | Carbohydrates: 32g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2034mg | Potassium: 1167mg | Fiber: 4g | Sugar: 13g | Vitamin A: 815IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 2mg