Moroccan Vegetable Tofu Stew

The paprika, coriander and cinnamon all come together easily in this hearty vegetable stew.

1 pkg	Sunrise Firm Tofu , cut into 1-inch cubes
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 tsp	turmeric
2 tsp	paprika
2 tsp	coriander
¼ tsp	cinnamon
1 cup	tomato sauce
¾ cup	harrissa (chili pepper paste)
2 tsp	salt
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 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.