Tuesday, March 15, 2016

Day 68 North African Vegetable Stew with Tofu

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.
Roasted tofu

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
3.  Add the frozen vegetables and coat with the oil.  Cover the pan and steam until the vegetables are well heated.  Add tomatoes, wine and chickpeas.  Simmer at least 15 minutes while the tofu finishes roasting.
Steamed vegetables

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.

Soundtrack Collective Soul - The Studio Album Collection

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