Cooking with Erica: Tofu Chicken and Dumplings

Delicious. This was so delicious. It takes longer than I would like, so it’s not going to be a week day dish by any means.

Tofu Dumplings

My tofu chicken cooking came from some suggestions how to cook chicken in Cooking for Dummies and the general chicken and dumplings recipe originally came from ‘Chicken’ and Dumplings at VegCooking.

Tofu Chicken and Dumplings

Makes 6 to 8 servings.

Tofu Chicken:

1 14oz tofu
1 tsp thyme
3/4 tsp basil
1 tbsp olive oil


2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 stick (4 tbsp) butter
1 cup milk (I used whole milk.)


1/2 stick (4 tbsp) butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp celery salt
1/2 tsp pepper
4 cups vegetable broth
5 cups water
2 medium carrots, diced
1/2 tsp bay leaf

Cut tofu to resemble “chicken.” Heat about olive oil and put in tofu. Add thyme and basil and mix. Then cook until golden brown.

tofu chicken

Combine the dry ingredients for the dumplings in a bowl. Mix the butter with the dry mixture until crumbly. Add the milk and stirring until moistened. Add more milk if the mixture is too dry.

dumpling mix

Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness, and cut into 1/2-inch squares. (I really suck at this and need some instructions, possibly from my Grandma Caffee. But check out the marble rolling pin that I inherited from my Great-Grandma Parker.)

roll the dough

cut the dough

Place the butter, onion, and celery for the soup in a large saucepan and saute until the vegetables are soft.

saute veggies

Add the flour, salt, and pepper to make a thick paste.

make some paste

Slowly mix in the broth and 4 cups of water and bring to a boil. Leave to boil for 30 minutes and stir about every 5 minutes.

boil broth

Add another cup of water and add the carrots, tofu, and bay leaf. Add the dumpling squares one at a time, stirring gently. I had to push some of the dumplings out of way to drop in the new ones. It gets full.

cook dumplings on stove

Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.

0 Replies to “Cooking with Erica: Tofu Chicken and Dumplings”

  1. This is basically my favorite recipe EVER. I make it at least once, often twice a month. I actually prefer Morningstar Farms ‘chicken’ over tofu (because I’m the worst vegetarian ever and hate tofu) and I use Bisquick to save time making the dumplings. I like experimenting with additional vegetables too, and found that bell peppers are interesting, but potatoes make it too starchy.

  2. It is so incredibly yummy and nice on a colder day.

    I’m the bad vegetarian that’s not really a fan of Morningstar Farm’s products. Often, I find them too processed and a little too salty.

    I bet bell peppers would make a good addition. (Though in my house, I’m allergic to them and my boyfriend doesn’t like them.)

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