Low Carb Spicy Tofu Stew
Warm up your taste buds with this Low Carb Spicy Tofu Stew, a hearty, flavor-packed dish that's perfect for a healthy weeknight dinner. Brimming with vibrant veggies like zucchini, red bell pepper, and shiitake mushrooms, this stew is elevated with extra-firm tofu, simmered to perfection in a rich and creamy coconut milk broth. Infused with bold spices such as smoked paprika, ground turmeric, and a kick of sambal oelek chili paste, it's a delightful balance of heat and comfort. Finished with a touch of fresh lemon juice and garnished with cilantro for a bright, zesty finish, this dish is gluten-free, dairy-free, and perfect for anyone seeking a low-carb option. Ready in just 45 minutes, this stew is a wholesome yet satisfying meal that’s as easy to make as it is irresistible.
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Recipe Information
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
Instructions
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.
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.
Cut the pressed tofu into 1-inch cubes.
Heat the coconut oil in a large pot over medium heat. Add the ginger and garlic, sautéing for 1-2 minutes until fragrant.
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.
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.
Add the baby spinach during the last 2-3 minutes of cooking, stirring until wilted.
Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7488 mg | 326% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 40.5 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3487 mg | 268% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4247 mg | 90% | |
*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.
