Creamy Tofu Kimchi Stew with Low-Carb Crunch
Dive into a comforting bowl of creamy vegan tofu stew, packed with cabbage, carrot, and the tangy kick of kimchi. This low-carb recipe combines tender tofu with a flavorful broth, creating a hearty and satisfying dinner option. Perfectly balanced with the crunch of fresh vegetables, this stew is both nourishing and delicious.
ingredients
- 14 oz firm tofu, cubed
- 2 cups cabbage, thinly sliced
- 1 large carrot, julienned
- 1 cup vegan kimchi
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Green onions, chopped for garnish
steps
- 1.
In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant.
- 2.
Add cabbage and carrot, sauté for 2-3 minutes until slightly softened.
- 3.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- 4.
Stir in the tofu, kimchi, soy sauce, and nutritional yeast. Continue simmering for 15 minutes, allowing flavors to meld.
- 5.
Season with salt and pepper to taste. Remove from heat.
- 6.
Ladle hot stew into bowls and garnish with fresh cilantro and chopped green onions.
- 7.
Serve piping hot and enjoy the creamy, flavorful goodness.