Braised Tofu and Lentil Stew

with Butternut Squash, Potato and Spinach

30 min

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All the virtuous bases are covered with this one. Entirely plant-based for everyone to enjoy and hearty enough for ravenous appetites. Generous bites of tofu are simmered with butternut squash and lentils in a tomato-based gravy before fresh spinach is stirred into the stew. Served with a side of garlic toast.

What We'll Send

Fresh Thyme
Garlic
Red Onion Diced 3/8"
Cornstarch
Multigrain Ciabatta Sub
Spinach
Canned Brown Lentils
Organic Vegetable Stock Cube
Red Potato
Diced Tomatoes
Butternut Squash Diced 1/2"
Extra Firm Tofu
Spice Blend
Rosemary Dried, Ground Sumac, Thyme Dried, Smoked Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains corn, soy, sulphites, gluten, and wheat.

Nutrition
Calories 765
Fat 37g
Protein 41g
Carbohydrates 83g

What You'll Need

Cooking Directions

1

Prepare Garlic Ciabatta

Preheat oven to 375°F. Cut ciabatta sub in half and place on a baking sheet.  Drizzle 1 tbsp. (2 tbsp. for 4 servings) olive oil and add half of the garlic onto the two faces of bread. Season with salt and pepper to taste. Set aside.

2

Begin Stew

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large wide saucepan over medium-high. Meanwhile, wash and cut red potato into 1/4 inch cubes. Add potatoes to saucepan with butternut squash and cook for 3 minutes, stirring occasionally. Drain and pat tofu dry with paper towel. Cut tofu into bite-sized cubes. Add onions and cook for another 3 minutes, or until vegetables begin to soften and become golden. Wash, pick, and chop thyme leaves. Drain and rinse lentils.

3

Finish Stew

Stir in remaining garlic, spice blend, thyme, and crumbled vegetable stock cube. Stir cornstarch with 2 cups (4 cups for 4 servings) water, until cornstarch dissolves. Add cornstarch mixture to saucepan with tomatoes, lentils and tofu. Stir well and bring to a simmer. Season to taste with salt and pepper. Reduce heat to medium-low and cook for about 8-10 minutes, stirring occasionally, until vegetables are tender.

4

Toast Ciabatta

When vegetables from Step 3 are nearly done, place garlic ciabatta in oven. Toast for 5-7 minutes, or until crispy on the edges and soft in the centre. Wash and roughly chop spinach.

5

Finish + Serve

Stir spinach into stew until tender and bright green. Spoon stew into large bowls. Serve with a side of garlic ciabatta. Enjoy!

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