A Rustic, Vegan Stew That Brings the Flavors of Provence to Your Table
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Servings: 4 | Calories: 320 per serving | Course: Main Course | Cuisine: French-inspired
Why You'll Love This Recipe
A traditional "civet" is a rich, wine-braised game stew. This plant-based version captures all its deep, earthy, and complex flavors without any meat. By baking extra-firm tofu before braising, we create a wonderfully "meaty" texture that soaks up a luxurious sauce of red wine, mushrooms, olives, and classic Provençal herbs. It's elegant, comforting, and entirely vegan. It's:
Unexpectedly hearty – Satisfying enough for even devoted meat-eaters
A flavor journey – Deep umami, herbal, briny, and sweet notes in every bite
Perfect for a dinner party – Impressive and can be made entirely ahead
Naturally vegan & gluten-free – With simple ingredient checks
Meal prep friendly – The flavors improve with time
Ingredients
For the Tofu:
2 (14-16 oz) blocks extra-firm tofu*
2 tbsp olive oil
2 tbsp soy sauce or tamari
For the "Civet" Stew:
2 tbsp olive oil
1 large yellow onion, diced
2 carrots, diced
3 celery stalks, diced
8 oz cremini mushrooms, quartered
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp all-purpose flour (or gluten-free 1:1 flour)
1 ½ cups dry red wine (like Côtes du Rhône or Pinot Noir)**
2 cups vegetable broth
1 (14.5 oz) can diced tomatoes, with juices
2 tbsp herbes de Provence***
1 bay leaf
½ cup pitted black olives (like Niçoise or Kalamata)
Salt and black pepper
For Serving:
Cooked mashed potatoes, polenta, or crusty bread
Fresh parsley, chopped
Make your own taco seasoning: 2 tsp chili powder, 1½ tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, ¼ tsp black pepper, ⅛ tsp cayenne.
A quick note: *Press the tofu for at least 15 minutes to remove excess water, or use a super-firm variety that doesn't require pressing.*
**Use a wine you'd enjoy drinking. For alcohol-free, use 1 cup of broth plus ½ cup of red wine vinegar or more broth.*
**Herbes de Provence is a blend of thyme, rosemary, savory, marjoram, and sometimes lavender. If you don't have it, use 2 tsp dried thyme and 1 tsp dried rosemary.
Step-by-Step Instructions
Step 1: Prep & Bake the Tofu (20 min)
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press tofu to remove water. Cut into 1-inch cubes. In a bowl, toss tofu cubes with 2 tbsp olive oil and soy sauce until coated.
Spread on baking sheet. Bake for 20 minutes, flipping halfway, until golden and firm. This gives it a chewy, meaty texture.
Step 2: Build the Stew Base (15 min)
While tofu bakes, heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery. Cook for 8-10 minutes until softened.
Add mushrooms. Cook for 5 more minutes until they release their liquid and begin to brown.
Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
Sprinkle flour over vegetables and stir to coat. Cook for 1 minute.
Step 3: Deglaze & Simmer (20 min)
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Add vegetable broth, diced tomatoes, herbes de Provence, bay leaf, and baked tofu cubes. Season with a pinch of salt and pepper.
Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, allowing the flavors to meld and the sauce to thicken.
Step 4: Finish the Stew (5 min)
Stir in the black olives. Taste the sauce—this is crucial! Adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
Simmer uncovered for 5 more minutes. The stew should be thick and rich. Remove the bay leaf.
Step 5: Serve
Ladle the stew over creamy mashed potatoes, polenta, or alongside crusty bread.
Garnish generously with fresh parsley. Serve hot.
Nutrition Facts (per serving, stew only)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 20g |
| Carbohydrates | 22g |
| Fiber | 6g |
| Sugar | 9g |
| Fat | 18g |
| Saturated Fat | 2.5g |
| Sodium | 950mg |
Nutrition calculated with low-sodium vegetable broth and tamari.
Pro Tips for Success
Bake the tofu – This step is non-negotiable for the right texture; it won't get crispy in the stew
Use a good red wine – It forms the backbone of the sauce's flavor
Don't rush the vegetables – Let them soften and caramelize to build a deep flavor base
Let it simmer – The stew needs time for the flavors to marry and the sauce to reduce
Taste and adjust at the end – Balancing the acidity (wine, tomatoes) with salt and herbs is key
Customize Your Civet
For Picky Eaters:
Omit the mushrooms or chop them very finely
Use green olives instead of black for a milder flavor
Reduce the herbes de Provence to 1 tbsp
To Add More Substance:
Add 1 cup of cooked French green lentils (Puy lentils) with the broth
Include diced potatoes or parsnips with the carrots
Stir in a handful of spinach at the very end
To Level Up:
Add 1-2 strips of orange zest with the herbs
Stir in a tablespoon of capers with the olives
Finish with a drizzle of truffle oil or high-quality olive oil
Frequently Asked Questions
Can I make this without wine?
Yes, use an additional 1 ½ cups of vegetable broth plus 1 tbsp of red wine vinegar or balsamic vinegar for acidity.
What can I use instead of herbes de Provence?
Use 2 tsp dried thyme, 1 tsp dried rosemary, ½ tsp dried marjoram, and ½ tsp dried savory or oregano.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. The tofu will soften further but the flavor will be excellent.
Is this stew gluten-free?
Yes, if you use tamari instead of soy sauce and a gluten-free flour blend or omit the flour (the sauce will be slightly thinner).
Can I use a different protein?
This method works wonderfully with seitan or even hearty mushrooms like king oyster mushrooms in place of tofu.
Why This Recipe Works
This isn't just a tofu stew—it's a masterful plant-based interpretation of a French classic. Baking the tofu first gives it a substantial, braise-worthy texture. The soffritto (onion, carrot, celery) and mushrooms create a deep, savory foundation. The red wine and herbes de Provence provide the unmistakable soul of the dish, while the black olives add a necessary salty, briny punch. It’s a complex, layered, and deeply satisfying dish that proves vegan cooking can be just as rich and soulful as its traditional counterparts.
Serving Suggestions
With creamy mashed potatoes: The classic, perfect pairing for the rich sauce
Over soft polenta: For an Italian-inspired twist
With a baguette: To soak up every last drop of the delicious sauce
Alongside a simple salad: A bitter green salad with a vinaigrette cuts the richness
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