Description
A comforting and healthy stew featuring garlic, ginger, and tofu, perfect for chilly evenings.
Ingredients
Scale
- 1 block extra firm tofu, pressed
- 1 tbsp gluten-free soy sauce or coconut aminos
- 2 tsp nutritional yeast
- 1 cup sweet potato, cut into 1/2 inch pieces
- 1 medium zucchini, sliced into thick half-moons
- 1 tbsp olive oil, divided
- 1 tsp cumin seeds
- 1 small onion, diced
- 2-inch fresh ginger root, grated
- 4 garlic cloves, minced
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 1 tbsp garlic chili sauce
- 1/2 cup cooked small lentils
- 1 (13.5 oz) can light coconut milk
- 1/2 bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Paste (optional)
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture.
- Chop sweet potato and zucchini; dice onion and mince garlic.
- Heat 1/2 tbsp olive oil over medium heat in a large pot.
- Add cumin seeds and sauté until fragrant, about 1-2 minutes.
- Add onions, ginger, and garlic; cook until onions are translucent.
- Stir in tomato paste and sweet potatoes; mix well.
- Add coconut milk and enough water or broth to cover veggies; bring to a boil.
- Reduce heat to low and simmer for 20 minutes until sweet potatoes are tender.
- Add zucchini and lentils; simmer for another 5 minutes.
Notes
Taste as you go and adjust seasoning as needed. Avoid overcooking the sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tofu stew, garlic ginger stew, cozy recipe, healthy dinner, vegan meal prep
