Garlic Ginger Tofu Stew
Ingredients
- 1 block extra firm tofu or super firm tofu
- 1 tbsp soy sauce
- 2 tsp nutritional yeast
- 1 cup sweet potato, cut into 1/2 inch pieces
- 1 tbsp olive oil divided
- 1 tsp cumin seeds
- 1 small onion, diced into small pieces
- 2 inch fresh ginger root, grated
- 4 garlic cloves
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 1 tbsp garlic chili sauce
- 1/2 cup cooked lentils
- 1, 13.5 oz can light coconut milk
- 1/2 a bouillon cube or 1/2 tsp of better than bouillon paste
Preparation
Set oven to 400F.
If using extra firm tofu, press before using to remove excess water.
Cut tofu into 16 even cubes and place in a Tupperware container with soy sauce and nutritional yeast.
Seal container and give a gentle toss to coat.
Place tofu and sweet potato on a lined baking tray.
Toss the sweet potato and zucchini with half the olive oil and arrange on the tray with the tofu.
Place baking tray in the oven for 20 minutes, making sure to flip halfway.
To a large pan over medium heat, add remaining oil and cumin seeds and sauté until fragrant, about 1 minute.
Add onion with a pinch of salt and continue to sauté until softened.
Add ginger and garlic and continue to sauté until fragrant.
Add remaining dry spices and tomato paste and sauté well to coat.
Stir in garlic chili sauce, cooked lentils, coconut milk and bouillon cube.
Once fully mixed together, add in the tofu and sweet potato, then bring to a low simmer and cook for 5 to 10 minutes to thicken.
Tips
Top with some fresh cilantro if desired and then serve with some rice or as is.
Zucchini is optional and can be added during baking.
You can also stir in spinach at the end if desired.
