Gut Friendly Tomato-Ginger Masala Tofu & Greens Stew
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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
- 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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