-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:soy,wheat
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,dairyfree
Recipe Description
A plant-based take on the classic French bouillabaisse, packed with flavorful herbs, tomatoes, and a variety of mushrooms to mimic the traditional seafood texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 fennel bulb, chopped
- 2 leeks, white and light green parts only, chopped
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- 400g canned diced tomatoes
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 bay leaf
- 200g firm tofu, cubed
- 300g mixed mushrooms (shiitake, oyster), roughly chopped
- 2 tablespoons soy sauce
- 1 pinch saffron (optional)
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and leeks and sauté until soft, about 10 minutes.
- Stir in thyme, rosemary, tomatoes, vegetable broth, white wine, and bay leaf. Bring to a simmer and cook for 20 minutes.
- Add the tofu, mushrooms, soy sauce, and saffron (if using). Season with salt and pepper.
- Cover and simmer for another 20 minutes, or until mushrooms are tender.
- Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with parsley.
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