Melt the vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic, thyme, sage, and rosemary. Cook for 1-2 minutes until fragrant.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.

Slowly pour in the vegan chicken broth while stirring to prevent lumps. Add the non-dairy milk and bay leaves. Bring to a simmer.

Add the cubed tofu to the pot. Season generously with salt and black pepper. Let the stew simmer for 10 minutes, stirring occasionally.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add the non-dairy milk, melted vegan butter, and fresh parsley. Stir just until combined. The batter should be thick and slightly lumpy. Don’t overmix.

Stir the frozen peas into the simmering stew.

Using a large spoon, drop heaping tablespoons of dumpling batter onto the simmering stew, spacing them slightly apart. You should get about 10-12 dumplings.

Cover the pot with a lid and simmer on low heat for 15-18 minutes without lifting the lid. The dumplings will puff up and cook through via steam.

After 15 minutes, check a dumpling by inserting a toothpick into the center. It should come out clean. If not, cover and cook for a few more minutes.

Remove bay leaves. Ladle the stew and dumplings into bowls. Garnish with extra fresh parsley if desired. Serve hot.