Wash the okra, remove the stalk ends and cut into pieces. Dice the tofu, chop the onion and finely grate the ginger.
Heat the coconut oil in a pan. Briefly fry the onion, ginger and garam masala until everything is fragrant.
Add the tofu and okra and fry for a few minutes. This helps the spices and roasted flavours come together.
Pour in some water and stir well. Let the stew simmer gently until the okra is soft and the liquid thickens slightly.
Season the stew to taste at the end and give it another stir. If you like, let it rest briefly before serving.
Serve the vegan okra stew with tofu hot, on its own or with a simple side such as rice.
Good to know
A stew like this is just right when you want something warm, spicy and uncomplicated. It's on the table quickly and often tastes even more rounded the next day.
Swaps
Coconut oil → olive oil (more monounsaturated fats); garam masala → turmeric with cumin (milder spice profile); okra → green beans (similarly veg-forward, but less slimy)
Allergens
Tofu contains soya, which is a relevant allergen. For children, season mildly and cook the okra until soft; in pregnancy the dish is generally fine with well-heated tofu and veg handled hygienically.
