Tomato and Tofu Claypot
Tomato and tofu slow-simmered in a claypot — a sweet-and-tangy, easy-to-digest comfort dish well suited to pregnancy.
✍️ Veg.Pub EditorialPublished 2026-06-09👁 50 views
Calories
190
kcal
Servings
2
Prep time
20
min
Diet
vegan
🧺 Ingredients
- Tomatoes2
- Firm tofu250g
- Minced ginger3g
- Salt2g
- Cooking oil10ml
- Chopped scallion5g
👩🍳 Steps
- 1Peel the tomatoes and cut into chunks; cut the tofu into chunks.
- 2Heat oil in a pot and sauté the minced ginger until fragrant.
- 3Add the tomato chunks and cook until they break down into a sauce.
- 4Add a suitable amount of water, then transfer everything to a claypot.
- 5Add the tofu and simmer over low heat for 10 minutes.
- 6Season with salt, sprinkle with chopped scallion, and serve.
📊 Nutrition
| Protein | 13g |
| Iron | 2.1mg |
| Calcium | 140mg |
| Fiber | 3g |
Introduction
Tomatoes are cooked down until saucy, then simmered slowly with tofu in a claypot over low heat until the sauce turns sweet and tangy and the tofu turns tender — a comforting homestyle dish well suited to pregnancy. It's mildly seasoned throughout, uses easily digestible ingredients, and the slow claypot simmer lets the tofu soak up the tomato's sweet-tangy flavor. Even during phases when pregnancy shifts your taste preferences or dulls your appetite, this dish is usually easy to enjoy.
Nutrition Highlights
- Tomatoes are rich in vitamin C and lycopene, and their sweet-tangy flavor can help ease pregnancy-related appetite loss
- Tofu provides high-quality plant protein and calcium, with a soft texture that's easy to digest
- Slow simmering in a claypot lets the ingredients absorb flavor fully, reducing the need for extra seasoning
- The dish is low in fat and mild overall, suiting phases of pregnancy when managing weight gain is a priority
Tips
- Peeling the tomatoes before cooking gives a smoother texture that's gentler on a sensitive pregnant stomach
- Firm tofu holds together well during simmering, while silken tofu gives a softer, silkier texture
- Simmer in the claypot over low heat for at least 10 minutes so the tofu fully absorbs the tomato's sweet-tangy flavor and aroma
Author: Veg.Pub Editorial
