Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes, then cut it into 1-inch cubes.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat and sauté the tofu cubes until golden brown on all sides, then set aside.

3. 3

   In the same pot, add 1 medium yellow onion, finely diced, and cook until softened for about 5 minutes, then add 3 minced garlic cloves and 1 large red bell pepper, diced, cooking for another 5-7 minutes until tender.

4. 4

   Stir in 1.5 teaspoons of smoked paprika, 0.25 teaspoon of saffron threads, 1 can (400 grams) of diced tomatoes, and 1 bay leaf, cooking for 2 minutes to deepen the flavors.

5. 5

   Pour in 1 cup of vegetable broth and bring the mixture to a gentle simmer.

6. 6

   Return the seared tofu cubes to the pot, along with 1 can (400 grams) of drained and rinsed chickpeas.

7. 7

   Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld, seasoning with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste.

8. 8

   Garnish with 2 tablespoons of fresh chopped parsley before serving.