Description
This vegan Creamy Garlic Ginger Tofu Stew is a nourishing, gluten-free meal packed with plant-based protein, perfect for a cozy night in.
Ingredients
Scale
- 14 oz Tofu (Press and cube before adding)
- 2 cups Vegetables (e.g., zucchini, sweet potato) (Can swap for leafy greens)
- 1 can Coconut Milk (Full-fat for creaminess)
- 1 tbsp Fresh Ginger (Minced)
- 3 cloves Garlic (Minced)
- 1 tbsp Cumin Seeds (Can substitute with cumin powder)
- 2 tbsp Tomato Paste
- 1 cup Lentils (Rinsed)
- to taste Spices (salt, pepper, etc.)
Instructions
- Preheat your oven to 400°F (200°C). Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes. On a lined baking tray, toss the tofu with a bit of oil, salt, and pepper, along with your chopped vegetables like zucchini and sweet potato. Arrange everything in a single layer and bake for 25-30 minutes, until the tofu is crispy and golden brown.
- While the tofu and veggies bake, heat a large pot over medium heat. Add 1 tablespoon of oil and sprinkle in the cumin seeds, allowing them to bloom for about 1 minute. Next, add finely chopped onions, stirring for 4-5 minutes until they’re soft and translucent. Then, mix in minced ginger and garlic, sautéing for about 2 minutes until fragrant.
- To the pot, add a couple of tablespoons of tomato paste and 1 cup of rinsed lentils, stirring for a minute. Pour in 1 can of coconut milk and 3 cups of vegetable broth. Add your sweet potatoes and season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 20 minutes, or until the lentils and sweet potatoes are tender.
- Once your lentils and sweet potatoes are cooked, carefully fold in the baked tofu and veggies. Stir gently to combine everything, letting it simmer for an additional 5 minutes.
- Ladle the creamy stew into bowls and serve it warm, perhaps over a bed of steamed rice for added heartiness. Garnish with fresh herbs like cilantro or basil if desired.
Notes
- Adjust spices to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- This stew can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg