We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – this week Tofu & Vegetable Hot Pot.

Tofu and Vegetable Hot Pot

Makes: 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge)


  • 1  teaspoon  vegetable oil
  • Cooking spray
  • 1  cup  thinly sliced shallots
  • 1  tablespoon  matchstick-cut peeled fresh ginger
  • 1  teaspoon  ground turmeric
  • 1  serrano chile, thinly sliced (if you prefer something not spicy, then skip this ingredient)
  • 1  garlic clove, minced
  • 1 1/2  cups  shredded green cabbage
  • 1  cup  sliced shiitake mushroom caps (about 3 ounces)
  • 1/2  cup  (1/4-inch-thick) diagonally cut carrot
  • 1  cup  water
  • 1/4  cup  low-sodium soy sauce
  • 1/2  teaspoon  sea salt
  • 1  (14-ounce) can light coconut milk
  • 1  pound  water-packed firm tofu, drained and cut into 1-inch cubes
  • 2  tomatoes, cut into 1-inch-thick wedges
  • 1/2  cup  torn fresh basil leaves
  • 1/4  cup  (1-inch) sliced green onions
  • 2  cups  hot cooked jasmine rice
  • 4  lime wedges


Heat oil in a large nonstick saucepan coated with cooking spray over medium-high heat. Add shallots; sauté 2 minutes. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushroom, and carrot; cook 2 minutes, stirring occasionally.

Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.

This warm winter recipe is brought to you by My Recipes. I would LOVE some of this for dinner tonight! Anything to take the chill out and to curl up and eat some yummy foods!

Give the Meat Free Mid Week Recipes a try and let us know how you went or add your favourite recipes to our collection!

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