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Cioppino: Italian-Style ‘Fish’ Stew [Vegan]

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This hearty and rustic stew was inspired by "cioppino," an Italian-American recipe for fish stew that originated in San Francisco. Tofu stands in for the fish, but the rest remains the same – vegetables and herbs simmered in a flavorful tomato broth.

Cioppino (Italian-Style 'Fish' Stew) [Vegan]

This Recipe is :



  • 15 ounces tofu, smoked and plain
  • 7 ounces mushrooms
  • 1 onion, roughly chopped
  • 2 15-ounce cans diced tomatoes
  • 2 cloves garlic, squeezed or minced
  • Splash of balsamic vinegar
  • Fresh parsley and cilantro, or other herbs of your choice
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. Start off with chopping the tofu, mushrooms, and onion roughly into bits.
  2. In a large saucepan, heat the olive oil. Add the tofu, mushrooms, and onion. Sauté for a couple of minutes, then mix in the diced tomatoes. Reduce heat.
  3. Add the garlic, balsamic vinegar, and herbs. Season with salt and pepper. Let cook on low heat for 15-20 minutes.
  4. Ladle into bowls and serve with toasted bread.





Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.



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