Miso-Ginger Vegetable Stir-Fry with Tofu

1. 1
   Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.
2. 2
   Heat the avocado oil in a large skillet or wok over medium-high heat.
3. 3
   Add the tofu cubes and sear for 5–7 minutes, turning occasionally until golden brown on all sides.⏱ 7 min
4. 4
   Toss in the carrots and sauté for 3 minutes until slightly softened but still vibrant.⏱ 3 min
5. 5
   Add the bok choy and cook for 2 more minutes until the leaves are wilted.
6. 6
   Whisk the miso, grated ginger, and tamari with 2 tablespoons of warm water in a small bowl until smooth.
7. 7
   Turn off the heat and pour the miso mixture over the vegetables and tofu, tossing quickly to coat.
8. 8
   Heat the coconut oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.⏱ 5 min
9. 9
   Stir in the turmeric, cumin, and ginger, cooking for 1 minute until fragrant to toast the spices.⏱ 1 min
10. 10
    Add the rinsed lentils and the vegetable broth to the pot, stirring to combine.
11. 11
    Bring the mixture to a boil, then reduce the heat to low and cover.
12. 12
    Simmer for 20–25 minutes until the lentils have broken down and the soup is thick and creamy.⏱ 25 min
13. 13
    Taste and adjust with a pinch of salt if needed, then serve hot topped with fresh cilantro.