Anti Inflammatory Moroccan Cinnamon-Spice Tofu & Greens Stew
This deeply fragrant stew is the kind of bowl that warms you from the inside out — rich with cinnamon, cumin, turmeric, and fresh ginger layered over a tomato-and-broth base that simmers down into something truly special. Every single ingredient here is pulling double duty, delivering bold Moroccan-inspired flavor while also checking the boxes that make a meal genuinely nourishing. Turmeric and ginger are two of the most well-researched ingredients in the anti-inflammatory pantry, and they show up here alongside extra virgin olive oil and dark leafy kale — a lineup that reads like a greatest-hits list for eating with intention. The tofu gets seared first until golden, giving it a satisfying bite that holds up beautifully once it's returned to the stew with the chickpeas and wilted greens. A touch of honey balances the acidity of the tomatoes, and a final squeeze of lemon brightens everything right before serving. It comes together in one pot and serves four, making it an easy weeknight win that doesn't feel like a compromise. Finish it with fresh cilantro and an extra wedge of lemon, and it's the kind of dinner you'll want on repeat all season long.
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Learn more →Ingredients
4 servings
- 1 block (14 oz) firm tofu, drained and cut into ¾-inch cubes
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 4 cups kale or swiss chard, stems removed and leaves roughly chopped
- 1 tbsp lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the tofu cubes dry with paper towels. Heat 2 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pot. Turn and cook for another 2–3 minutes until golden on a second side. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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