This recipe is perfect for those whole love a little extra spice and flavour AND it is super easy all you have to do is prepare, cook and simmer!! So if you find yourself super busy and don't want to skimp on the tastiness and quality of a meal, then this recipe is for you!!!
But before you say "this isn't a tagine?" OR "you didn't use a tagine in this recipe?" (like my partner did). Here's some fun facts I used to set him straight!
Tagine is traditionally a North African stew that usually contains some sort of meat, vegetables and sometimes even fruit!
Tagine is ALSO the traditional pot in which a tagine is cooked!
So I guess you could say it is a tagine inspired recipe!
SERVES: 3-4
PREP TIME: 10 mins | COOKING TIME: 30-45 mins
Ingredients
4 potatoes, peeled & chopped into chunks
2 cups book ahoy, diced
2 red capsicums, diced
1 zucchini, diced
2 red capsicums, diced
1 onion, diced
1 tbsp cumin seeds
1 1/2 tbsp tumeric
2 tbsp tomato paste
2 punnetts of tomatoes
400g can chickpeas, drained
300g firm tofu, diced
1-2 tbs extra virgin olive oil (evoo)
Methods
Place tomatoes in blender and blend until smooth.
Heat evoo in a large saucepan/pot over a medium-hight heat. Add onion and spices and sauce for 2-3 minutes or until onion has softened.
add blended tomatoes and tomato paste, capsicum, zucchini and potatoes. Bring to the boil and simmer for 5 minutes.
Add chickpeas, cover and simmer for 25-30 minutes or until potatoes soften.
Whilst simmering cook tofu as per packet instruction. (I added 1 tbsp evoo and grilled each cubed piece of tofu for 2 minutes each side in a pan)
Add tofu to pot
Serve and Enjoy!!
Did you know?
Tofu, also known as bean curd, originated in China almost 2000 years ago and was thought to be discovered by accident when a Chinese man accidentally curdled soy milk.
Therefore, tofu is made by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. (I know, sounds gross right?)
Nutritionally, tofu is:
A good source of protein and contains all nine essential amino acids (Approx. 8g protein per 100g)
Source of iron and calcium
Good source of magnesium, copper, zinc and vitamin B1.
Contains minerals such as manganese, selenium and phosphorous.
If you are vegan or vegetarian tofu is a great meat alternative to include in your dishes!
Soya protein is believed to be beneficial for your health. According to the evidence, tofu:
May reduce your "bad" cholesterol (or your LDL-cholesterol) that tend to lead to heart disease and atherosclerosis (fatty build up in your arteries)
May reduce your risk of breast cancer due to the phytoestrogens called isoflavones (chemical found in plant-based foods) that are similar to female hormones (i.e. oestrogen that is naturally produced by the female body)
May help relieve some symptoms of menopause due to the phytoestrogen content. This is because during menopause the body stops producing oestrogen.
Original Recipe
This recipe was inspires by Ellie Bullen's cookbook "Elsa's Wholesome Life"
This is a vegeteranian and vegan inspired cookbook that I highly recommend (it is one of my absolute favourites). I am by no means vegetarian/vegan or am I promoting this way of eating but her recipes are so delicious and you can always add in your own chicken, lamb, fish, etc to the dishes and make them your own!
Enjoy xx
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