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Garlic Ginger Tofu Stew Recipe

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4.2 from 2 reviews

This Garlic Ginger Tofu Stew is a flavorful and hearty vegan dish featuring marinated tofu, sweet potatoes, zucchini, and lentils simmered in a fragrant coconut milk broth infused with garlic, ginger, and warming spices. Roasting the tofu and vegetables before simmering enhances their texture and flavor, making this stew a comforting and nourishing meal perfect for any day.

Ingredients

Tofu and Vegetables

  • 1 block extra firm tofu or super firm tofu
  • 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

Spices and Aromatics

  • 1 tsp cumin seeds
  • 1 small onion, diced into small pieces
  • 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

Other Ingredients

  • 1/2 cup cooked small lentils or canned lentils
  • 1 (13.5 oz) can light coconut milk
  • 1/2 bouillon cube or 1/2 tsp Better Than Bouillon Vegetable Paste (optional)

Instructions

  1. Prepare Tofu: Press the extra firm tofu to remove excess water, then cut into 16 even cubes. Place tofu in a container with gluten-free soy sauce and nutritional yeast, seal, and gently toss to coat evenly.
  2. Roast Tofu and Vegetables: Preheat the oven to 400°F (200°C). On a lined baking tray, arrange tofu cubes, sweet potato pieces, and zucchini slices. Toss the vegetables with half the olive oil. Roast everything for 20 minutes, flipping halfway through for even cooking.
  3. Sauté Cumin Seeds: In a large pan over medium heat, heat the remaining olive oil and add cumin seeds. Sauté for about 1 minute until fragrant.
  4. Cook Aromatics: Add diced onion and a pinch of salt to the pan. Sauté until the onion softens and becomes translucent, about 3-5 minutes.
  5. Add Garlic and Ginger: Stir in grated ginger and minced garlic cloves, cooking for about 1 minute to release their aroma.
  6. Incorporate Spices and Tomato Paste: Add ground coriander, turmeric, and tomato paste. Stir thoroughly to coat the aromatics and spices evenly, cooking for another minute.
  7. Add Liquids and Lentils: Pour in garlic chili sauce, cooked lentils, light coconut milk, and the bouillon cube or vegetable paste. Mix well to combine all the ingredients.
  8. Simmer with Roasted Tofu and Vegetables: Add the roasted tofu, sweet potatoes, and zucchini into the pan. Bring the stew to a low simmer and cook for 5 to 10 minutes, allowing the sauce to thicken and flavors to meld.

Notes

  • Pressing tofu removes excess moisture, helping it absorb flavors better and improving texture.
  • Using roasted vegetables enhances the depth of flavor in the stew.
  • If coconut milk is not available, a similarly creamy non-dairy milk can be substituted.
  • Adjust garlic chili sauce depending on your preferred spice level.
  • This stew can be stored in the refrigerator for up to 4 days and is great for meal prep.
  • For gluten-free diet, ensure soy sauce is gluten-free or use coconut aminos as suggested.

Find it online: https://bitezly.com/garlic-ginger-tofu-stew-recipe/