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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

Thyme Fresh
Garlic
Red Onion Diced 3/8"
Cornstarch
Multigrain Ciabatta Sub
Spinach
Cooked 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
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

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 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.

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 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.

3

Finish Stew:

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.

4

Toast Ciabatta:

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.

5

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!

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