Tofu Spinach Stew
Here we go:
1/3 cup extra virgin olive oil
1 large brown onion
Himalayan pink salt ][to taste]
2 cups frozen bell peppers [I like to use at least 3 colors]
9 cloves garlic [bruised]
1 tsp turmeric powder
1 tsp cumin [ground]
1 tsp fennel seeds
1 lb extra firm tofu [organic]
1/3 cup coconut oil
1 tsp chipotle powder
1 1/2 cups marinara sauce
1 oz coconut vinegar
2 tbsp palm sugar
1 cup frozen spinach [or 3 cups fresh spinach]
1/2 cup coconut milk
4 cups water [boiling hot]
3 tbsp yellow miso
3 large potatoes
1 cup crushed plantain chips as a topper
Step 1. Heat your large stock pot or enameled dutch oven on medium-high to high. Add you oil and spices. Let fry for 20 to 30 seconds and add your chopped onion and salt.
Step 2. Once the onion has caramelized, add your garlic, stir and 30 seconds later, add your bell peppers. Incorporate/stir and let saute until the peppers' liquid is almost gone, then crumble in your tofu, toss in your chipotle powder and saute.
Step 3. Pull your tofu to the side of the pot, while still on the fire, and add your coconut oil to the open space and once melted add your coconut vinegar, palm sugar and marinara sauce. Let your sauce fry until color deepens to a richer red and aroma intensifies. Mix together [leaving the tofu to the side] and fold your spinach into the simmering oil/marinara mixture.
Step 4. Add coconut milk. Stir and add water and potatoes. Let simmer until potatoes are soft and add miso and simmer for another 10 - 15 minutes and plate, topping with crushed plantain chips.
You're good to go! This went over great for me and I believe it'll do the same for you!
As always, it's my pleasure sharing these recipes with you. Until next time... You can visit my chef page on facebook for more tips and tricks.
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