Tofu and Vegetable Coconut Milk Tajine (Asian Stew)
Dive into the heart of Asian flavors with this vegetarian tajine of crunchy vegetables and silky tofu, bathed in a creamy coconut milk infused with gentle spices. Each bite takes you on a journey between turmeric, cumin, and curry, offering a comforting and aromatic adventure. Easy to make, this slow-cooked stew is perfect for an exotic meatless dinner. You'll love the smooth texture of the tofu that absorbs all the aromas, and the colorful vegetables that add a pop of crunch. Serve with basmati rice for a complete and balanced meal, or with naan bread to soak up every last drop.
Ingredients
- firm tofu400g
- coconut milk400 ml
- carrots2 large
- zucchinis2 medium
- red bell pepper1
- onion1 large
- garlic3 cloves
- fresh ginger2 cm
- curry powder2 tbsp
- turmeric1 tsp
- ground cumin1 tsp
- fresh cilantro1/2 bunch
- olive oil2 tbsp
- saltto taste
- pepperto taste
Instructions
- 1
Cut the tofu into cubes, the vegetables into medium pieces. Mince the onion, garlic, and ginger.
- 2
In a large pan or tajine, heat the oil and sauté the onion, garlic, and ginger for 2 minutes.
- 3
Add the spices (curry, turmeric, cumin) and stir for 1 minute until fragrant.
- 4
Add the tofu and vegetables, then pour in the coconut milk. Season with salt and pepper, cover.
- 5
Simmer over low heat for 30 minutes, stirring occasionally, until the vegetables are tender.
- 6
Sprinkle with fresh chopped cilantro and serve hot with basmati rice or naan bread.
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