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 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 400°F.
If using extra firm tofu, press it before using to remove excess water.
Cut tofu into 16 even cubes and place in a container with soy sauce and nutritional yeast, then seal and toss gently to coat.
Place tofu and sweet potato on a lined baking tray, toss the sweet potato and any optional zucchini with half the olive oil, and arrange on the tray with the tofu.
Bake for 20 minutes, flipping halfway through.
In a large pan over medium heat, add the remaining oil and cumin seeds and sauté until fragrant, about 1 minute.
Add onion with a pinch of salt and sauté until softened.
Add ginger and garlic and sauté until fragrant.
Add the remaining dry spices and tomato paste and sauté well to coat.
Stir in garlic chili sauce, lentils, coconut milk, and bouillon cube.
Add the baked tofu and sweet potato, bring to a low simmer, and cook for 5 to 10 minutes to thicken.
Top with fresh cilantro if desired and serve with rice or as is.
Tips
Zucchini is optional and can be added during the baking step.
You can stir in spinach at the end if desired.
If bouillon is unavailable, adjust saltiness to preference or use 1 tsp soy sauce.
