Vegan Tofu Stew

This Vegan Tofu Stew is a hearty and flavorful Korean breakfast dish, perfect for starting your day with warmth and nourishment. Packed with protein-rich tofu and vibrant vegetables, it's both satisfying and healthy.

Ingredients

• Firm tofu - 200 grams
• Vegetable broth - 500 ml
• Korean radish (mu) - 100 grams, diced
• Zucchini - 100 grams, diced
• Carrot - 50 grams, diced
• Green onions - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Spinach - 100 grams, fresh

Steps

1. Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the diced Korean radish, zucchini, and carrot to the pot, stirring for about 5 minutes until they begin to soften.
4. Pour in the vegetable broth and bring to a gentle simmer.
5. Add the tofu cubes, soy sauce, gochugaru, salt, and black pepper to the pot. Simmer for another 10 minutes.
6. Stir in the fresh spinach and chopped green onions, cooking for an additional 2-3 minutes until the spinach wilts.
7. Taste and adjust seasoning if needed, then serve hot.

Nutrition

• Calories: 210
• Protein: 15 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, promoting muscle health.
• Rich in vitamins and minerals from the variety of vegetables.

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