Warming fall and winter chicken and dumplings dish puts a healthy, vegan spin on an old southern classic. Same flavors of traditional chicken and dumplings, using tofu instead of meat to lighten up the dish.
Wrap the tofu and paper towel multiple times and let it sit for 30 - minutes to 1 hour so that it may soak up the liquid. Next, cut the tofu into bite size pieces. Season with salt (lightly) and set aside. In a large bowl, add in the flour, salt, baking powder, tofu, and water. Mix well and set aside. In the meantime, add the heat the oil and cook the tofu for about 10 minutes, stirring occasionally to avoid sticking at the bottom of the pan.
Next, add the celery, garlic, onions, and carrots. Stir and cook for 1 minute. Add the flour, milk, and water. Season with salt and pepper to taste, then add fresh parsley. Stir and bring to a boil.
Once the broth starts to boil, add in the dumplings. Use an ice cream scoop to help main an even size.
Cover and bring to a simmer on medium low heat for 10-15 minutes. Serve warm and enjoy!