Coconut Vegetable and Tofu Stew

Coconut Vegetable Tofu Stew

Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Arlene Jacobs


  • 3 Tbsp Coconut Oil
  • 1 large or two small Onions (cut in a 3/4 inch dice)
  • 1 bulb Fennel (cut in 3/4 inch dice)
  • 2 red peppers (cut in 3/4 inch dice)
  • Salt to taste
  • 3/4 cup Vegetable Stock
  • 1 1/2 cups Coconut Milk
  • 6 1/8th inch Slices of ginger
  • 1/2 cup Cilantro Leaves and tender stems
  • 1 teaspoon Lime zest, finely grated
  • 1 tbsp Lime Juice
  • 1 tbsp Sugar
  • Hot Pepper Sauce (to taste)
  • 3 large Carrots (cut into 2 inch chunks)
  • 1 1/2 cups Broccoli Florets
  • 1 14 ounce Firm tofu, drained and cut into 3/4-inch dice


  1. In a medium saucepan, heat coconut oil and add onions, fennel and peppers. Season with salt and sweat for about 5 minutes, or until vegetables begin to soften.

  2. Add vegetable stock and simmer until stock is reduced by about one half. Add coconut milk, lime zest, lime juice, ginger, cilantro, sugar and hot sauce. Bring back to a simmer and add carrots, cook 15 minutes. Add broccoli and tofu and cook 10 minutes more.

  3. NOTE: Serve over Brown Rice

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