Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 16 ounces of extra-firm tofu, press out excess water, and then cut it into 1-inch cubes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add 1 large diced yellow onion and cook for 5 minutes until softened.

3. 3

   Stir in 4 cloves of minced garlic, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of ground allspice, cooking for 1 minute until fragrant.

4. 4

   Transfer the onion mixture to a slow cooker, add the cubed tofu, 1 can (15 ounces) of drained chickpeas, 1 can (28 ounces) of diced tomatoes with their juice, 4 cups of vegetable broth, and 1/4 cup of date molasses, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

5. 5

   Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the flavors have melded and the stew has thickened slightly.

6. 6

   Stir in 1/2 cup of fresh chopped parsley before serving.

7. 7

   Serve the Slow-Cooked Tofu and Date Molasses Stew hot, spooned over 1 cup of cooked freekeh or rice per serving.