A rich tomato based stew that would go well with either rice, mash or cous cous....
This was one of those recipes that I thought up the day before shopping day when ingredients were a little limited. The stew itself is a one pot wonder and would be equally as delicious served without the tofu.
1 large onion
1 large carrot
2 celery sticks
1 red pepper
1 red chilli pepper
(all the above fairly finely chopped)
1 can chickpeas drained
1 jar passata
1 tbsp each of ground cumin and coriander (use less if you like)
Two stock cubes either chickn or vegetable
1 rosemary sprig
Fresh corriander and parsley chopped
Salt and pepper
Approx 300g extra firm tofu pressed and cut into cubes
1/2 cup cornflour
1 tbsp ground cumin
1 tbsp ground coriander
1/4 tsp ground cinnamon
1 chickn stock cube crumbled
Add a glug of olive oil to your fry pan and sautee the chopped veg with the rosemary sprig until the veg are almost tender but still have a little resistance. Add in your crumbled stock cubes, the ground spices, the chickpeas and the passata (rinsing out the jar with a little water) and stir to combine. Allow to gently simmer until all the veg are tender and the sauce is nice and thick. Use your judgment and add a little water along the way if the sauce starts to becomes too thick. About 30 to 40 minutes should be fine. Add in your chopped fresh herbs and season to taste with salt and pepper.
Whilst your stew is gently simmering, preheat your oven to 180C. Combine your cornflour and spices in a large bowl and toss your tofu cubes to coat. Place a sheet of baking paper onto a metal baking tray and place your tofu in a single layer. Drizzle the tofu generously with oil. Bake for approximately 15 minutes or until the cubes are crispy and turning golden brown.
Serve over your accompaniment of choice and garnish with extra fresh herbs and maybe a slice or two of fresh red chilli.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.