One-Pot Golden Tofu Bowls with Vegetables and Creamy Sauce

If you’re craving warm comfort food with a generous side of nutrition, look no further than this recipe for one-pot golden tofu bowls. It’s loaded with an array of vegetables and stewed in a rich base of turmeric, ginger, garlic, and coconut milk. It’s a full, satisfying meal that’s anti-inflammatory, immune-boosting, and all around good for you. But the real kicker is how easy it is to make!

Dairy-Free One-Pot Golden Tofu Bowls with Vegetables

I adapted this recipe from Cooking Light magazine decades ago. They called it a “hot pot,” but it’s really a nutritious stew with Thai and Cambodian influences.

Why this Meal is Golden

The word “golden” often refers to the deep yellow color that turmeric lends to dishes. name But it’s also a reference to the health benefits.

• Turmeric: Turmeric contains curcumin, a powerful anti-inflammatory compound.
• Ginger: In addition to its spicy flavor, ginger is loaded with antioxidants and anti-inflammatory compounds that support our immune system and have digestive benefits.
• Vegetables: These golden tofu bowls are filled with an array of produce that naturally boost immune health and help meet daily needs for vitamins and fiber.
• Coconut Milk: Even Cooking Light knew that fat is important. Compounds in the ginger, garlic, turmeric, and vegetables (lycopene in the tomatoes, beta-carotene in the carrots) are fat soluble. That means we need fat to properly absorb and utilize them. And coconut milk contains the added bonus of MCTs (medium-chain triglycerides), which are metabolized differently than other saturated fats and provide quick energy.

Ingredient Notes, Tips, and Options

• Tofu: By simmering the tofu rather than frying it, we keep the oil content lower and allow the tofu to stay tender and hydrated. It also readily absorbs flavor from the sauce. Use regular firm or extra-firm tofu and drain it before slicing. You don’t need to press it or pat it dry.
• Coconut Milk: This is canned coconut milk, not the drinkable type sold as a beverage. If you need a lower fat dish, you can substitute lite canned coconut milk and omit the water. But the liquid will be soupier.
• Mushrooms: Shiitake mushrooms have a wonderful meaty flavor and texture that holds up well when stewed. Cremini mushrooms (also called baby bellas) are a good alternative. Button mushrooms will work just fine, but their mild flavor can get lost in this dish.
• Tomatoes: The original recipe uses 2 tomatoes, cut into thick wedges. If using medium-sized tomatoes, make sure they are ripe and flavorful. Cluster tomatoes are usually good. Cherry tomatoes are a better option if you want more direct visual and flavor appeal.
• Other Vegetables: The flavors in this dish are also great with broccoli, cauliflower, parsnips, peas, and bell peppers. Feel free to mix things up based on what you have on hand. You can even omit vegetables you aren’t a fan of and increase the amounts for ones you love.

Special Diet Notes: One-Pot Golden Tofu Bowls

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Alisa Fleming

One-Pot Golden Tofu Bowls (Dairy-Free)

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This is a beloved recipe that I adapted from Cooking Light decades ago. It's nutritious, full of warm flavor, and a great "kitchen sink" dish for vegetables. It uses a huge array of produce, but you can swap in whatever you have on hand. The The creamy, silken sauce goes well with almost any vegetable.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Entree

Cuisine: Asian

Calories: 542

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 teaspoon oil
• 1 cup thinly sliced shallots
• 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
• 1 teaspoon ground turmeric
• ½ serrano chile seeded and thinly sliced
• 2 garlic cloves minced
• 1 ½ cups shredded green cabbage
• 1 cup sliced shiitake mushrooms or cremini mushrooms (baby bellas)
• ½ cup sliced carrot
• 1 14-ounce can coconut milk
• ¼ to ½ cup water as needed
• ¼ cup low-sodium soy sauce or gluten-free tamari
• ½ teaspoon fine sea salt or to taste
• 1 pound water packed firm tofu drained and cut into 1/2-inch cubes
• 1 ½ to 2 cups halved cherry tomatoes or tomato wedges
• ½ cup torn fresh basil leaves
• ¼ cup sliced green onions
• 3 cups cooked jasmine rice or brown rice
• 4 lime wedges for serving

Method

 

1. Heat the oil in a large saucepan over medium heat. Add the shallots and saute for 3 minutes. Add the ginger, turmeric, chile, and garlic, and saute for 1 minute. Add the cabbage, mushrooms, and carrot, and saute for 3 minutes.
2. Stir in the coconut milk, 1/4 cup water, soy sauce, and salt. Bring the mixture to a boil, add the tofu, and reduce the heat to medium-low. Let the mixture simmer for 5 minutes.
3. Add the tomato and continue to cook for 4 minutes, stirring occasionally. If it's too thick, add the remaining water as needed.
4. Stir in the basil and green onions, turn off the heat, and let it sit for 2 minutes.
5. Serve over rice with lime wedges on the side for squeezing.

Nutrition

Serving: 1 servingCalories: 542kcalCarbohydrates: 54gProtein: 22.4gFat: 28.8gSaturated Fat: 20gSodium: 861mgPotassium: 917mgFiber: 8.2gSugar: 8.1gVitamin A: 2960IUVitamin C: 26.5mgCalcium: 253mg

Notes

Spice Note: The original recipe uses a full serrano chile (unseeded) for high heat. We prefer a slightly milder meal so I use half a chile and seed it. But you can use a whole chile pepper if you like it spicy. 

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