Anti Inflammatory Tomato-Ginger Masala Tofu & Greens Stew
This deeply fragrant stew is the kind of weeknight dinner that makes the whole kitchen smell incredible — warm spices, silky coconut milk, and a rich tomato base that simmers into something genuinely craveable. Every key ingredient here pulls its weight from an anti-inflammatory standpoint: fresh ginger and turmeric are the backbone of the spice blend, olive oil carries the aromatics, and a generous pile of spinach wilts right into the sauce at the end. The tofu gets seared first until golden and crisp at the edges, so it holds its shape and adds satisfying texture rather than disappearing into the broth. Full-fat coconut milk gives the sauce a luscious, restaurant-quality body without any dairy, and a small hit of fresh lemon juice at the finish brightens everything up beautifully. It comes together in one pot and serves four, making it an easy choice for meal prep or a cozy family dinner. Top it with fresh cilantro if you have it — the herby contrast against that smoky, spiced base is really something.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 1 block (14 oz) extra-firm tofu, drained and cut into ¾-inch cubes
- ½ tsp salt, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 1 tsp maple syrup
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 maple syrup, please tap it and change its rating to Red.
- 4 cups baby spinach or chopped kale, loosely packed
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped (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, season with 1/4 tsp salt, and cook undisturbed for 3–4 minutes until the undersides are golden and release easily from the pot. Flip and cook for another 2–3 minutes until golden on the second side. Transfer the tofu to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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