North African Vegetable Stew with Tofu
2 Tablespoons Olive Oil
1 Teaspoon Cumin Seeds, ground
1/2 Teaspoon Caraway Seeds, ground
Pinch of Salt
1/4 Teaspoon Paprika
1/8 Teaspoon Cayenne Pepper
4 Garlic Cloves, minced
1/4 Teaspoons Black Pepper, ground
3 Cups Frozen Stir Fry Vegetables
28 Ounce Can Crushed Tomatoes
1/2 Cup Red Wine
15 Ounce Can Chickpeas, drained and rinsed
8 Ounces Extra Firm Tofu
1. Heat oven to 400F. Slice the tofu into 4 equal pieces. Place in a pan and roast in the oven for 30 minutes.
2. Heat oil in a large pan over high heat. Add the cumin, caraway, salt, paprika, cayenne, and black pepper. Let sizzle for a minute for the flavors to infuse the oil. Add the garlic and cook for a minute.
|Spicy, sizzling oil|
4. Ladle the stew into a bowl. Slice a piece of the tofu and add to the top of the stew. Makes 4 servings.
Goes well with baked potatoes.
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