Sunrise Curried Tomato Tofu Stew

Sunrise Curried Tomato Tofu Stew

(Serves 6)

Bright and colorful. A deliciously warming stew…this is made from pre-frozen tofu that you should freeze several days ahead of time.


1        Tbs expeller pressed canola or sesame oil
½      cup medium onion, diced
3        cloves garlic, minced
½      cup red bell pepper, cut into 1-inch squares
½      cup carrots, sliced diagonally or into thin rounds
1         cup red unpeeled potatoes (4 small), scrubbed and quartered
1        28 oz can diced tomatoes
1         lb firm tofu, cubed, frozen and thawed
1         small Granny Smith apple, unpeeled and cored, cut into ½-inch pieces
1-2     Tbs curry powder
1         Tbs honey
1         tsp salt
¼      cup fresh cilantro, chopped

  1. Prepare tofu by draining and cutting into 2-inch cubes. Freeze at least three days ahead or longer. Freezing will make the tofu texture spongier and more absorbable, allowing more juices and flavors to infuse the tofu.
  2. Defrost tofu completely and gently squeeze tofu in your hand over the sink to remove as much water as possible without crushing the cubes. Pieces will have a spongy texture.  Set aside in bowl.
  3. Preheat oil in a medium sized soup pot on medium heat. Sauté onion and garlic for 2-3 minutes. Add red pepper and sauté for another few minutes.
  4. Add remaining ingredients: carrots, potatoes, tomatoes, tofu, apple, curry, honey, and salt.  Cover and gently simmer for 20 minutes.  Do not stir tofu; allow it to just simmer in the broth.
  5. Add cilantro for garnish and serve immediately.

Serving Suggestion:  Serve over brown rice, couscous, or quinoa to make a hearty protein dish full of vitamins and minerals.  Serve with a green vegetable or salad.

 

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