Low Carb Spicy Tofu Stew

Dive into a bowl of comfort with this Low Carb Spicy Tofu Stew, a hearty and wholesome dish brimming with bold flavors and nutrient-packed ingredients. Perfect for those following a low-carb or plant-based diet, this stew features tender cubes of extra-firm tofu simmered in a rich, velvety broth made with creamy coconut milk, vibrant turmeric, and a kick of sambal oelek chili paste. Fresh zucchini, red bell pepper, shiitake mushrooms, and baby spinach add a satisfying medley of textures and colors, while ginger and garlic infuse the dish with aromatic depth. Ready in just 45 minutes, this gluten-free, dairy-free recipe is both comforting and nutritious, ideal for a cozy weeknight dinner or meal prep. Serve it piping hot, garnished with fresh cilantro for a burst of freshness in every bite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 1 medium zucchini
• 1 medium red bell pepper
• 150 grams shiitake mushrooms
• 100 grams baby spinach
• 1 tablespoon ginger
• 2 medium garlic cloves
• 1 tablespoon coconut oil
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 2 tablespoons soy sauce or tamari (gluten-free if needed)
• 1 tablespoon sambal oelek (or another chili paste)
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Press the tofu: Wrap the tofu block in a kitchen towel and place a heavy skillet on top. Allow it to press for 15 minutes to remove excess moisture.

Step 2

While the tofu is pressing, dice the zucchini and red bell pepper into bite-sized pieces. Slice the shiitake mushrooms and mince the ginger and garlic.

Step 3

Cut the pressed tofu into 1-inch cubes.

Step 4

Heat the coconut oil in a large pot over medium heat. Add the ginger and garlic, sautéing for 1-2 minutes until fragrant.

Step 5

Add the vegetable broth, coconut milk, soy sauce, sambal oelek, smoked paprika, turmeric, salt, and black pepper. Stir to combine and bring to a simmer.

Step 6

Carefully add the tofu cubes, zucchini, red bell pepper, and shiitake mushrooms to the pot. Stir gently and simmer for 15-20 minutes until the vegetables are tender.

Step 7

Add the baby spinach during the last 2-3 minutes of cooking, stirring until wilted.

Step 8

Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning if necessary.

Step 9

Serve hot, garnished with fresh cilantro. Enjoy!

Nutrition Facts

Serving size	(2246.2g)

Amount per serving	% Daily Value*
Calories	1352.7

Total Fat 60.2g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 7488.3mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 33.4g	0%
Total Sugars 40.5g
Protein 92.0g	0%

Vitamin D 27IU	0%
Calcium 3486.6mg	0%
Iron 23.9mg	0%
Potassium 4246.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 26.2%

Carbs: 35.2%