Tofu and red potatoes in coconut milk with cremini mushrooms, savoy cabbage, garlic and ginger
The tofu, potatoes, mushrooms and cabbage are slow cooked together in broth and then finished in coconut milk to give this very simple, inexpensive dish a rich finish.
About 220g of tofu in .3″ slices
2 medium red potatoes, quartered (about 1 1/2 cups)
6 medium sized cremini mushrooms, stemmed and quartered (about 250g)
3 cups of savoy cabbage, thinly sliced
3 scallions, minced (reserve about 3 – 4″ of one green for garnish)
1 cup of boiling water
2 bouillon cubes
1/2t of coarse sea salt
1/2 cup of full fat coconut milk
3T of garlic, minced
1T of ginger, minced
1t of dried ground cumin
1t of dried ground coriander
Sea salt and black pepper to taste
Add the tofu, mushrooms, cabbage, scallions, mushrooms and sea salt to a slow cooker.
Dissolve the bouillon in the boiling water, add to the slow cooker and stir to combine.
Cook covered for about 4 hours, stirring here and there.
At the 4 hour mark, preheat the oven to 400F.
You should have about 2 cups of liquid left. If you don’t, add a little water.
Add the remaining ingredients, stir to combine and pour everything out into a shallow oven pan with sides (I use a 9×13″ pan).
Bake for about 30 minutes, stirring periodically, or into the mixture is starting to brown lightly.
Remove from the oven, let stand 10 minutes to cool, and serve.
The scallions are very thinly sliced on an oblique angle to give them good volume. The dish is plated here with lightly sauteed mixed greens and some red pepper, a great way to add some additional colour and nutrition to the plate.
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