Tofu (vegan) Recipe

SHAPTA

1. 1

   Prepare tofu

   Line a plate with a clean towel and press the firm tofu for 15-20 minutes to remove excess moisture. Cut the tofu into 1-inch cubes. In a small bowl, whisk together 1 tablespoon soy sauce and 2 tablespoons lemon juice. Toss the tofu cubes with the marinade and set aside for 10 minutes.

2. 2

   Sear the tofu

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated tofu cubes in a single layer and cook until all sides are golden brown, about 6-8 minutes. Remove the tofu and set aside on a plate.

3. 3

   Sauté vegetables

   In the same skillet, add the remaining 1 tablespoon olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and chopped red bell pepper; cook 2-3 minutes more until fragrant.

4. 4

   Create the sauce

   Stir in tomato paste, then add diced tomatoes. Add ground cumin, coriander, paprika, turmeric, crushed red pepper, salt, and black pepper. Stir well and simmer 5-7 minutes to let flavors meld.

5. 5

   Finish the dish

   Pour in the 0.5 cup of vegetable broth or water to loosen the sauce if needed. Return the seared tofu to the pan and simmer 5 minutes to absorb flavors. Stir in chopped cilantro.

6. 6

   Serve

   Taste and adjust seasoning with more salt if needed. Serve hot with rice, flatbread, or roasted vegetables.