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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Stews were among the earliest recipes found in the Middle East. The idea for this dish of tofu cubes in a tomato sauce. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
2 garlic cloves, finely minced |
1 (16 ounce) can tomatoes, chopped, undrained |
1 (6 ounce) can tomato paste |
1/4 cup water |
1/4 cup white wine |
2 tablespoons lemon juice |
1 teaspoon sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 (16 ounce) firm tofu, drained slightly, cut into 1 inch cubes |
salt |
pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
2. Cook, stirring frequently, 3 minutes.
3. Add remaining ingredients, except tofu, to skillet. Mix well. Gently stir in tofu.
4. Cover and reduce heat to medium-low, and cook 30 minutes. Stir once while cooking.
5. Serve over cooked couscous, rice or noodles.
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