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.
