Tofu and Chickpea Spicy Stew
Serves: 4
Time: 30 minutes
This was one of the first meals I cooked for my boyfriend during Veganuary, and it stood out as a firm favourite. It’s such a delicious wholesome meal with the protein from the chickpeas and the tofu, and the spicy kick from the harissa really adds to it. I’ve made this a few times with whatever vegetables I have lying around and it’s always yum! This recipe serves around 4 portions so it’s the perfect meal to freeze for during the week. It’s really nice on its own, or I’ve also served it with some brown rice or quinoa on the side.
Ingredients:
280g firm tofu
1 400g can of chickpeas
1 400g can of tinned tomatoes
2 tablespoons of tomato puree
1-2 tablespoons of harissa paste
A drizzle of olive oil or sesame oil
2 medium white onions
5 garlic cloves
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
100g kale/spinach
200g button mushrooms (optional)
1 teaspoon of tamari
½ teaspoon of maple syrup
Juice of ½ a lemon
Cooking Steps:
Press your tofu if using tofu that comes un-pressed.
Chop up your tofu into small bite size chunks and leave aside. Drain your can of chickpeas.
Chop your onions and crush your garlic.
Heat a drizzle of sesame oil or olive oil in a large pan over medium heat. Add the chopped onions and cook until soft, about 5 minutes.
Add the crushed garlic to the onions and cook. Stir frequently for about 2 minutes. Then stir in the paprika and ground cumin. Continue to cook and stir for a further minute.
Now add the chopped tofu, can of drained chickpeas, tin of tomatoes, two tablespoons of tomato puree, and one-two tablespoons of harissa, depending on how spicy you want it. Add your mushrooms at this stage if using.
Cook, stirring often, for around 10-15 minutes.
Stir in the kale/spinach and allow to cook until wilted, around a minute or two.
Then add the tamari, maple syrup, and lemon juice. Stir it all together and season with salt and pepper to taste. Remove from heat before serving it up.