Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of firm tofu to remove excess water, then cut it into 2-inch cubes and set aside.

2. 2

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add 2 medium chopped yellow onions and sauté until softened, about 5 minutes.

3. 3

   Add 3 medium sliced carrots, 2 large diced potatoes, and 2 medium bell peppers cut into strips to the pot, stirring well to combine and cook for 5 minutes.

4. 4

   Stir in 3 medium diced ripe tomatoes, 4 minced garlic cloves, 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of sweet paprika, 1.5 teaspoons of salt, and 0.5 teaspoon of ground black pepper.

5. 5

   Nestle the pressed tofu cubes evenly among the vegetables in the pot, then carefully pour in 1 liter of vegetable broth, ensuring most ingredients are submerged.

6. 6

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 45 minutes to 1 hour, or until all vegetables are tender.

7. 7

   Before serving, gently stir in 0.125 cup of fresh chopped dill and 0.125 cup of fresh chopped cilantro.