Photo and recipe by Rissa Miller

(Serves 6)

1 Tablespoon olive oil

1/2 cup sliced onion

2-3 cloves garlic, minced

One 16-ounce block extra-firm tofu, drained and cubed

8-ounce bag frozen okra, thawed and drained

1 small zucchini, chopped

1 bell pepper, seeded and chopped

Two 14-ounce cans diced tomatoes with juices

3-4 springs fresh thyme

1 teaspoons cumin

1 teaspoon ground coriander

1 teaspoon dried ginger

Pinch red pepper flakes (optional, more or less to taste)

1½ cups low-sodium vegetable stock (if needed)

3 cups fresh spinach, roughly chopped

In a soup pot, warm olive oil for 1-2 minutes, then sauté onions and garlic for about 3-5 minutes until lightly browned and fragrant. Add tofu, okra, zucchini, bell pepper, tomatoes, and all spices. Stir gently and simmer for 10-15 minutes. Add extra broth if you want more broth in the stew and spinach. Simmer another 5 minutes until spinach is wilted but still bright green. Remove thyme branches from the soup and serve warm. Optionally, serve over prepared brown rice or whole wheat noodles.