Garlic Ginger Tofu Stew That's Comforting and Cozy

Experience the nourishing comfort of Garlic Ginger Tofu Stew, a quick-prep vegan dish bursting with flavor.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 4 servings

Course: Soups

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

14 oz Firm or extra-firm tofu Press to enhance texture
2 cups Sweet potatoes Chopped into bite-sized pieces
1 cup Zucchini Chopped into bite-sized pieces
1 can Full-fat coconut milk Can substitute with cashew cream or oat milk
2 tsp Fresh ginger Minced
4 cloves Garlic Minced
1 tsp Cumin seeds Toast before adding for richer flavor
1 cup Lentils Rinsed, red or green work well
to taste Spices Your favorite dry spices

For Serving

2 cups Brown rice Cooked
1 cup Fresh herbs Cilantro or parsley for garnish

Equipment

Oven
Large pan
Baking Tray

Method

Step-by-Step Instructions

Prep the tofu by pressing out excess moisture and cutting it into cubes. Toss in oil and seasonings, then roast with chopped sweet potatoes and zucchini at 400°F for about 25 minutes.
Prepare the sauce by toasting cumin seeds in a medium pan for 2 minutes. Sauté diced onion for 4-5 minutes, add garlic and ginger, and cook for another minute. Stir in tomato paste, rinsed lentils, and coconut milk, then simmer for 10 minutes.
Combine the roasted tofu and vegetables with the sauce, mix well, and let it simmer on low for an additional 10-15 minutes until heated through.
Serve the stew warm over a bed of brown rice and garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4-5 days in the fridge, or freeze for up to 3 months.

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