Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 600 grams of extra-firm tofu for 30 minutes, then cut into 2-cm cubes and thoroughly pat dry with paper towels to ensure a crispy texture.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat, add the tofu cubes, and sear until golden brown on all sides, then remove the browned tofu and set it aside.

3. 3

   Add 1 tablespoon of olive oil to the same pot, then sauté 1 large diced yellow onion and 2 cloves of minced garlic for 5 minutes until the onion has softened and become translucent.

4. 4

   Stir in 1 diced red bell pepper, 2 tablespoons of harissa paste, 1 tablespoon of tomato paste, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 0.5 teaspoon of dried red pepper flakes, cooking the mixture for 2 minutes until fragrant.

5. 5

   Pour in 400 grams of crushed tomatoes, 500 milliliters of vegetable broth, 2 tablespoons of pomegranate molasses, 0.5 teaspoon of dried mint, 1 teaspoon of salt, and 0.25 teaspoon of black pepper, bringing the entire mixture to a gentle simmer.

6. 6

   Return the seared tofu to the pot, cover with a lid, reduce the heat to low, and braise the yahni for 30 minutes, allowing all the rich Turkish flavors to fully meld together.

7. 7

   Garnish the Nar Ekşili Harissalı Tofu Yahni generously with 2 tablespoons of fresh chopped parsley just before serving.