Keto Tofu Stew

This Keto Tofu Stew is a comforting Korean breakfast dish that combines soft tofu with a flavorful broth, perfect for starting your day on a healthy note. Packed with nutrients and low in carbs, it's a satisfying option for those following a ketogenic lifestyle.

Ingredients

• Firm tofu - 200 grams
• Vegetable broth - 500 ml
• Korean gochujang (red chili paste) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Zucchini - 100 grams, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Spinach - 50 grams
• Black pepper - to taste
• Salt - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the diced zucchini and sliced mushrooms to the pot, stirring occasionally for about 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Stir in the gochujang, soy sauce, and season with salt and black pepper to taste.
5. Cut the firm tofu into cubes and gently add them to the pot, simmering for an additional 10 minutes to warm the tofu through.
6. Add the spinach and chopped green onions, cooking for another 2-3 minutes until the spinach wilts.
7. Taste and adjust seasoning if necessary, then serve hot.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, aiding muscle repair and growth.
• Low in carbohydrates, making it suitable for ketogenic diets.

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