Preheat your oven to 400°F (200°C). Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes. On a lined baking tray, toss the tofu with a bit of oil, salt, and pepper, along with your chopped vegetables like zucchini and sweet potato. Arrange everything in a single layer and bake for 25-30 minutes, until the tofu is crispy and golden brown.

While the tofu and veggies bake, heat a large pot over medium heat. Add 1 tablespoon of oil and sprinkle in the cumin seeds, allowing them to bloom for about 1 minute. Next, add finely chopped onions, stirring for 4-5 minutes until they’re soft and translucent. Then, mix in minced ginger and garlic, sautéing for about 2 minutes until fragrant.

To the pot, add a couple of tablespoons of tomato paste and 1 cup of rinsed lentils, stirring for a minute. Pour in 1 can of coconut milk and 3 cups of vegetable broth. Add your sweet potatoes and season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 20 minutes, or until the lentils and sweet potatoes are tender.

Once your lentils and sweet potatoes are cooked, carefully fold in the baked tofu and veggies. Stir gently to combine everything, letting it simmer for an additional 5 minutes.

Ladle the creamy stew into bowls and serve it warm, perhaps over a bed of steamed rice for added heartiness. Garnish with fresh herbs like cilantro or basil if desired.