• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and leeks and sauté until soft, about 10 minutes.
  2. Stir in thyme, rosemary, tomatoes, vegetable broth, white wine, and bay leaf. Bring to a simmer and cook for 20 minutes.
  3. Add the tofu, mushrooms, soy sauce, and saffron (if using). Season with salt and pepper.
  4. Cover and simmer for another 20 minutes, or until mushrooms are tender.
  5. Remove the bay leaf, adjust seasoning if necessary, and serve hot, garnished with parsley.

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