Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu to remove excess water, then cut it into 2-inch cubes.

2. 2

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

3. 3

   Add 1 tablespoon more vegetable oil to the same pot, then sauté 1 large diced onion for 5 minutes until softened, followed by 3 cloves of minced garlic and 1 inch of grated fresh ginger for 1 minute until fragrant.

4. 4

   Stir in 2 medium carrots cut into thick rounds, 1 large red bell pepper diced, 1 large green bell pepper diced, and 2 tablespoons of tomato paste, cooking for 3 minutes before adding 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.5 teaspoon smoked paprika, and 0.25 teaspoon black pepper.

5. 5

   Pour in 400 grams of diced tomatoes with their juice, 2 cups of vegetable broth, and 1 teaspoon of salt, then add 2 medium potatoes cut into 1-inch cubes and 1 can (400 grams) of drained and rinsed chickpeas, bringing the mixture to a gentle simmer.

6. 6

   Return the seared tofu to the pot, cover, and braise on low heat for 45-60 minutes, or until the vegetables and tofu are tender, stirring occasionally.

7. 7

   Stir in 0.5 cup chopped fresh dill and 0.25 cup chopped fresh cilantro just before serving.