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Garlic Ginger Tofu Stew

Garlic Ginger Tofu Stew: A Creamy Vegan Delight for Your Soul

This Garlic Ginger Tofu Stew is a comforting, creamy vegan dish packed with protein and fiber, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 14 oz Firm Tofu pressed and cubed
  • 1 can Full-Fat Coconut Milk
  • 2 inches Fresh Ginger grated
  • 4 cloves Garlic minced
  • 1 medium Onion chopped
  • 1 large Sweet Potato cubed
  • 1 cup Green or Brown Lentils uncooked
  • 1 tbsp Cumin or to taste
  • 1 cup Seasonal Vegetables e.g., zucchini, chopped

Equipment

  • Baking tray
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Press tofu to remove moisture, then cube it. Toss with seasonings and roast with veggies for 25-30 minutes.
  2. In a large pot, heat oil and toast cumin seeds for 1 minute. Add onions and sauté for 5-7 minutes until translucent. Then stir in garlic and ginger, cooking for 2 more minutes.
  3. Add lentils and tomato paste to the pot, then pour in the coconut milk and combine with roasted vegetables.
  4. Bring to a gentle simmer, then reduce to low. Simmer uncovered for about 20-25 minutes until lentils are cooked and stew thickens.
  5. Fold in roasted tofu and remaining vegetables, stirring gently for 5 minutes until heated through.
  6. Serve hot, garnished with fresh herbs if desired, over brown rice or quinoa.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Notes

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

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