NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Cooked chickpeas

2 tbsp Nutritional yeast

0.5 tsp Saffron threads

1 cup Diced zucchini

0.5 cup Sliced carrots

0.5 cup Diced yellow onion

2 cloves Minced garlic

1.5 cups Vegetable broth

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

1 tbsp Lemon juice

2 tbsp Chopped fresh parsley

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat the olive oil in a large pot or tagine over medium heat and brown the tofu cubes until they are golden on all sides.

• 3

  Add the diced yellow onion, sliced carrots, and minced garlic to the pot, sautéing for 5 minutes until the onion is translucent.

• 4

  Stir in the ground cumin, ground coriander, ground cinnamon, sea salt, and black pepper to coat the tofu and vegetables.

• 5

  Pour in the vegetable broth and add the saffron threads, cooked chickpeas, and nutritional yeast.

• 6

  Bring the liquid to a gentle simmer, then stir in the diced zucchini and cover the pot with a lid.

• 7

  Cook for 15 to 20 minutes over medium-low heat until the carrots are tender and the sauce has slightly thickened.

• 8

  Stir in the lemon juice and garnish with fresh chopped parsley before serving hot.