Tofu Lentil Penne Stew

Servings: 6 yield(s)
    Spice Paste
  • cup yellow onion, diced
  • 5 cloves minced garlic
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground chili powder
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp fenugreek leaves
  • tsp salt
  • Stew
  • 2 tbsp avocado oil
  • 14 oz firm tofu, cubed
  • 3 tbsp tomato paste
  • 2 cup cooked flageolet beans
  • 14 oz can diced tomatoes, plus juice
  • 4 cup vegetable stock
  • 1/2 cup salted peanuts, chopped, mixed with 2 tablespoons chile oil and 2 tablespoons honey, divided
  • 4 oz Explore Cuisine Red Lentil Pasta
  • 4 oz Explore Cuisine Green Lentil Pasta
  • 8 oz fresh spinach leaves, stemmed
  • 2 tbsp lemon juice
  1. 1. To make the spice paste, in a food processor combine onion, garlic, ginger, chili powder, coriander, turmeric, cumin, fenugreek and salt, pulsing until combined but still coarse.
  2. 2. In a heavy saucepan over medium heat add avocado oil and when just smoldering, add paste stirring until lightly browned and fragrant about 5 minutes.
  3. 3. To the paste, add tofu and tomato paste and stirring until well combined. Add beans, canned tomatoes plus juice, vegetable stock, ΒΌ cup peanut mixture and bring to boil. Add pasta and reduce heat to low and cook until pasta is al dente about 5 minutes. Add spinach and lemon juice cooking just until spinach wilts. Divide stew into 6 bowls and sprinkle with remaining peanut mixture, cilantro, scallions and red chili.