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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish. Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 14 1/2-ounce can diced tomatoes in juice |
1 6- to 7-ounce russet potato, peeled, cut into 1/2-inch cubes |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground allspice |
6 ounces firm or extra-firm tofu, drained well, cut into 1/2-inch pieces |
1 1/2 cups frozen peas, thawed |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.
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