Best made with:
Moroccan Vegetable Tofu Stew
- Firm Tofu
- Ethnic Cuisine
The paprika, coriander and cinnamon all come together easily in this hearty vegetable stew.
|1 pkg||Sunrise Firm Tofu , crumbled|
|2 tbsp||olive oil|
|2||garlic cloves , minced|
|1||large onion , diced|
|1||red bell pepper , diced|
|1||medium zucchini , halved lengthwise and cut into half rounds|
|1||eggplant , halved lengthwise and cut into half rounds|
|1 cup||tomato sauce|
|¾ cup||harrissa (chili pepper paste)|
|1 cup||fresh parsley, finely chopped (optional)|
- On medium heat, heat oil in a large Dutch oven or pot.
- On high heat, cook garlic and onions until translucent. Be careful not to burn the garlic. Add the red pepper and zucchini and cook for another 3 minutes. Add in the eggplant and cook for another 5 minutes.
- Stir in the turmeric, paprika, coriander and cinnamon until well mixed. Add the crumbled tofu, tomato sauce, harissa and salt. Simmer for 15 minutes.
- Turn off the heat. Garnish with parsley if desired. Serve with brown or white rice and enjoy.