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.
Prepare Garlic Ciabatta:
Preheat oven to 375°F. Cut ciabatta sub in half and place on a baking tray. 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.
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 to saucepan with butternut squash and cook for 3 minutes, stirring occasionally. Drain and pat tofu dry with paper towel and cut 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.
Stir in remaining garlic, spice blend, thyme, and crumbled vegetable stock cube. Measure out 2 cups (4 cups for 4 servings) water and stir in cornstarch until dissolved. Add 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.
When the vegetables are nearly done, place garlic ciabatta in oven and toast for 5-7 minutes, or until crispy on the edges and soft in the centre. Wash and roughly chop spinach.
Finish + Serve:
Stir spinach into stew until tender and bright green. Spoon stew into large bowls and serve with a side of garlic ciabatta. Enjoy!