Vegan Khoresh-e Karafs (Celery Stew) with Tofu

This Vegan Khoresh-e Karafs recipe is a tangy Persian celery stew, made with marinated tofu and herbs like cilantro, parsley, and mint.

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Why You’ll Love Vegan Khoresh-e Karafs

• Karafs is “celery” in Persian. Khoresh-e Karafs is a celery stew that is flavorful, tangy and delicious.
• Khoresh-e Karafs is very similar to Khoresh-e-Ghormeh Sabzi as it is also made with cilantro and parsley. This dish, however, also has mint leaves.
• Like every Persian Khoresh, this dish is traditionally made with meat. We replaced the meat with marinated tofu for a plant-based alternative.

Ingredients/Equipment Notes

To make this delicious Vegan Khoresh-e Karafs, you will need the following ingredients (full measurements are in the recipe card below):

• “Herbs”
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 bunch mint leaves
• “Tofu Marinade”
  • lemon juice
  • brewed saffron
  • salt
  • garlic powder
  • plain plant-based yogurt (we use Kitehill plain almond yogurt)
• Other Ingredients
  • 15 oz package extra firm (or high protein) tofu 
  • 1 celery bunch (including its leaves)
  • 1 medium onion thinly sliced 
  • 4 garlic cloves minced
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • Dash turmeric
  •  brewed saffron
  • lemon juice
  • 1 cup dry black-eyed peas or kidney beans (soaked in warm water for 1-2 hours before cooking)**
    • If you are limited on time, you can also use 15 oz canned beans (washed and drained).
  • 4 1/2 Tbsp cooking oil (divided)

You will also need the following equipment:

• A tofu press to help remove any excess liquid

How to Make the Best Khoresh Karafs with Tofu

• Drain 15 oz package extra firm tofu and press for at least 30 minutes.
• Prepare the tofu marinade.
• Chop tofu into small cubes and toss in marinade. Marinate for 2-3 hours in the refrigerator.
• Fry marinated tofu in 2 Tbsp oil on medium/high heat heat until crispy and golden on all sides. Set aside. 
• Remove celery leaves from the celery stalks.
• Wash and clean the Herbs and celery leaves. Pat dry or use salad spinner. Finely chop the Herbs and celery leaves.
• In a medium sauté pan on medium heat, add 1 Tbsp. cooking oil. Add the Herbs and celery leaves and sauté until soft (about 15 minutes). Set aside.
• Cut the celery stalks into 1/4 inch pieces.
• In a medium sauté pan on medium heat, add 1/2 Tbsp. cooking oil. Add celery and sauté until soft. Mix with the sautéed Herbs, and set aside.
• In a medium stockpot on medium heat, add 1 Tbsp. cooking oil. When hot, add the onion and sauté for 3-5 minutes.
• Add the garlic and sauté another 2 minutes.
• Add the turmeric, salt, and pepper. Stir. 
• Add sautéed Herbs and celery, the legumes, and 2 cups water. Cover and cook on medium/low heat for 20-30 minutes. Stir occasionally.
• Add the brewed saffron and lemon juice. Add more water as needed. Add additional lemon juice to your liking. Cover and cook another 30-45 minutes until ingredients are well-blended and celery is tender.
• Add the tofu to the stew before serving with Persian rice.
• Noosh-e-Jaan! (Enjoy)

How to Serve Khoresh-e Karafs

Khoresh-e Karafs, like all Persian Khoresh (stews) is served with Persian rice. See our recipe for Persian rice and tahdig below as well as other Persian Khoresh recipes:

• Vegan Persian Rice and Tahdig
• Vegan Khoresh Ghormeh Sabzi
• Vegan Khoresh Bamieh
• Vegan Khoresh Fesenjoon

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

“My hope is to leave the world a little better than when I got here.” – Jim Henson

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