Throughout the years tofu went from one of my least favourite foods to one of my favourites! Growing up my father did his best to raise us on a macrobiotic diet, but I wasn’t feeling it, nope this boy didn’t want boring tofu. This I hear often as my lifestyle took a drastic turn and now I’m sure my body is about 30% tofu. Just kidding folks, I eat a wide variety of foods!
Look the soy debate is an ongoing one, but I personally don’t find anything wrong with the product itself. Of course I tend to go for organic and as sustainable as possible, since we don’t want gmo’s or to deforest the amazons. We like our tofu to be a product of love, not devastation.
Having said that, if you are someone who doesn’t know what to do with this beautiful ingredient, this recipe is for you.
Just like any other stew, this dish get’s better with time, so you may even want to double this one giving you leftovers for days. This will give you quick and tasty meals throughout the week, just add some rice and veggies and you’re set.
- 1 brick tofu
- 3 tomatoes
- 1 onion
- 6 cloves garlic
- 1 chili (optional)
- 2 tbsp soy sauce
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp ginger powder
- 1 cube veggie bouillion
- 1/2 tsp all spice
- 1 handful cilantro (optional as garnish)
- Bring a large pan with a bit of oil over medium/low heat and cook the chopped onions until translucent. Now add the finely chopped (or blended) tomatoes and garlic and cook this until most of the moisture has evaporated. Now add the remaining ingredients and cover everything with water.
- Bring it to a boil turn down the heat and let it simmer with the lid on while stirring every now and then. Depending on how much time you'd like to spend you can let it simmer for half an hour up to how ever long you want to let it simmer.
- Once done remove the lid and let the water evaporate until you get a nice sauce consistency. It's up to you on how thick or watery you'd like the dish to be. Enjoy!