2 Tablespoons Coconut Oil, Divided
1 Pound Extra-Firm Tofu, Cut into 1/2-Inch Cubes
1 Yellow Onion, Diced
2 Cloves Garlic, Minced
2 Teaspoons Fresh Ginger, Finely Minced
2 - 3 Tablespoons Mild Yellow Curry Powder
1 Tablespoon Rice Vinegar
4 Carrots, Peeled and Sliced
3/4 Pound Peeled and Cubed Butternut Squash
1 Red Bell Pepper, Seeded and Diced
1/2 Pound Brussels Sprouts, Trimmed and Halved
3 Cups Vegetable Stock
1 (13.5 Ounce) Can or 1 1/2 Cups Pumpkin Puree
1/4 Cup Apple Butter
1/4 Cup MiSOgood Soy-Free Miso
Salt and Pepper, to Taste
1/4 Cup Fresh Cilantro, Roughly Chopped
Cooked White or Brown Rice, to Serve (Optional)
In a large saucepan over medium heat, add half of the coconut oil. Once melted, add the tofu in one even layer on the bottom. Resist the urge to move the cubes for at least 5 minutes, to ensure an even, golden brown sear. Flip the pieces over and brown on the next side for 3 - 4 minutes. Repeat until the protein is browned all over. Transfer to a plate and return the pan to the stove.
Add the remaining coconut oil along with the onion, garlic, and ginger. Saute over medium heat until the onion is transluscent and the mixture is highly aromatic; 5 - 7 minutes. Sprinkle in 2 tablespoons of curry powder, stirring to incorporate, and cook for just one minute to release the essential oils without burning the spices. Quickly deglaze with the rice vinegar, scraping the bottom of the pan with your spatula to make sure nothing sticks.
Incorporate the carrots, sweet potato, bell pepper, and Brussels sprouts, followed by the vegetable stock. Cover the pot and bring to a simmer. Cook on medium-low heat for 15 - 20 minutes, until the vegetables are fork-tender. Stir in the pumpkin puree and miso, mixing vigorously, and cook uncovered for about 10 minutes longer, until slightly thickened. Add the sauted tofu back in and stir well to distribute evenly throughout the stew.
Season to taste with salt and pepper, and add the remaining curry powder if you'd like a spicier flavor. Top with fresh cilantro and serve with hot cooked rice for a complete meal.
Makes 4 - 5 Servings
