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🍽️ Tofu Vegetable Stew with Corn

420 kcal · 30 min · 4 servings

Ingredients

• 200 g tofu (plain)
• 150 g corn (can)
• 100 g fresh spinach leaves
• 2 carrots
• 200 g cauliflower florets
• 2 cm fresh ginger
• 1 clove garlic
• 1 onion
• 2 tbsp vegetable oil
• 200 g yellow lentils
• 500 ml vegetable broth
• 200 ml coconut milk
• 0.5 tsp ground coriander
• 1 pinch cumin
• 1 tsp curry
• 1 tsp turmeric
• salt
• pepper (from mill)

Instructions

1. 1. Cut the tofu into approx. 1 cm cubes.
2. 2. Drain the corn in a sieve.
3. 3. Wash the spinach, remove damaged leaves, and spin it dry.
4. 4. Peel the carrots and slice them thinly.
5. 5. Clean the cauliflower, wash it, and let it drain.
6. 6. Peel the ginger, garlic, and onion.
7. 7. Finely chop the ginger, garlic, and onion.
8. 8. Heat the oil in a pot.
9. 9. Sauté the onion, garlic, and ginger briefly.
10. 10. Add the cauliflower, carrots, and lentils.
11. 11. Sauté the vegetables briefly.
12. 12. Deglaze the mixture with the broth and coconut milk.
13. 13. Stir in the spices, salt, and pepper.
14. 14. Simmer the stew over medium heat for approx. 30 minutes.
15. 15. Add more broth if necessary.
16. 16. Fold in the spinach, tofu, and corn.
17. 17. Heat everything through briefly.
18. 18. Taste and adjust the seasoning.
19. 19. Serve the stew.

Nutrition per serving

• kcal: 420
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 34 g