Tofu Beer Stew

READY IN: 1hr 45mins
Recipe by Mad Maryno

A take on my mom's beer stew. Seitan can be used instead, but i don't really like it's too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes.

Top Review by chakramspice

So good! I used a cast iron pot and had some trouble with the tofu sticking during the frying phase. I used grapeseed oil since it withstands high temperatures so well. For the mixed herbs part I added dried oregano, dill, red pepper flakes, and ginger in small amounts, and added extra mustard (I can't get enough of the Dijon). I also used a bit more vegetable broth. I had a bit of trouble with the cornstarch adding phase, but I didn't dilute it beforehand as suggested. I served it over a baked potato, which provided just the right body for it.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a pot that can go to the oven, fry the tofu in oil until really brown, nut burned, very crispy and brown!
  3. Add the onion, sauté until translucent.
  4. Add the rest of the ingredients, except the cornstarch.
  5. Put in the oven for 1 hour and a half. When ready to serve, add the cornstarch to thicken the sauce.

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