• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Coconut-Curry Tofu Stew with Spinach and Cabbage

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 12 oz Tofu Mori-nu lite firm;
  • -drained, sliced and
  • -griddle-seared, cut into
  • -chunks
  • Vegetable cooking spray
  • 6 Dried shiitake mushrooms;
  • -softened in hot water,
  • -drained and sliced
  • 8 Thin scallions; trimmed and
  • -diagonally sliced into
  • -2-inch pieces
  • 1 c Light coconut milk
  • 1 tb Tamari soy sauce
  • 1 ts Light brown sugar; or less
  • 1/2 ts Mild curry powder; yellow;
  • -as for Korma
  • 1/4 ts Hot curry powder; red; or
  • -Madras
  • 1/2 ts Minced fresh ginger root; or
  • -more
  • 1 ts Chile paste with garlic
  • 3/4 c Crushed tomatoes with puree;
  • -low salt; low salt
  • 1/3 Bell pepper; orange or
  • -yellow; cut into 2" strips,
  • -or 3/4-cups pepper strips;
  • -multi-colored
  • 8 sm Basil leaves; chiffonade
  • 1/2 c Water
  • 1/2 ts Vegetarian bouillon base
  • 1 1/2 c Torn spinach leaves;
  • -approximately
  • 1/3 c Shredded cabbage; such as
  • -napa or savoy


Drain the tofu and press for at least 10 minutes. Slice the block into
three 1/2-inch slabs. Heat a griddle pan; spray the surface and lightly
brown the tofu on both sides. When done, let cool slightly. Remove from the
pan and cut into chunks for the soup.

In a 3-quart saucepan, combine coconut milk, soy sauce, brown sugar, curry
powders, ginger and chile paste. Bring to a boil over medium-high heat. Add
tomatoes with juice, tofu, bell pepper, mushrooms, basil and scallions. Add
the water and the bouillon base. Cover and cook, stirring or shaking
occassionally for 5 or 8 minutes or until bell peppers are as soft was
desired. Add the cabbage; cover and cook for 2 to 3 minutes. Add spinach;
cover and cook for 2 to 3 minutes or until vegetables are tender. Adjust
seasoning with additional soy, chile paste or curry powder. Continue to
simmer gently until the flavors blend: to taste. Serve hot.

[PER SERVING: 156 cals, 5.7g fat (29% cff); 21g carbs, 10g protein, 434mg
sodium / MC]

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