RECIPE: Bean andTofu Stew (Punjabi style) - Vegan

[Guest guest]

Today I'm making an old favourite of ours. The flavourings and inspiration are

from the Punjab. It's good and spicy and quick to make, and takes very few

spices in case you haven't made your weekly trip to the market or bulk store

for them ;=) But you *must* have both the cummin and the coriander ;=) as

well as the chillies, although dried chillies would do in a pinch.

 

CHICKPEA AND TOFU STEW - VEGAN

 

For the two of us (and this recipe is easily doubled or trebled) I use:

 

1 Tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic

2 Tbsp grated fresh ginger root

4 or more green thai chillies, finely chopped

2 tsp ground cummin seed

1-1/2 Tbsp ground coriander seed

1 cup chopped fresh tomatoes (you can peel them if you like)

1 - 1/2 cups of cooked garbanzo beans

3/4 cup vegetable stock or water (more if needed)

1 cup diced firm tofu * (about the same size as the garbanzo beans)

1 Tbsp fresh lime or lemon juice

cayenne pepper, ground, to taste

salt, to taste, if needed

chopped corinader leaves (cilantro) or green onion to garnish

 

Heat the oil, add onion and stir on Medium-high heat until a good brown, add

garlic, ginger, chillies, and stir for a couple of minutes or so, add the cummin

and coriander seed, stir and add tomatoes. Allow to cook on Medium for

around five minutes until the tomatoes break down a little, add the drained

cooked beans, the lime juice and the stock, bring to a boil, then lower the

heat to simmer for ten minutes. Keep an eye on the pan so that you can add

more stock or water if the mixture starts to be too dry. Taste for salt (you

may

need some if you have used unsalted home-made stock) and heat - at this

point you can add cayenne if you like it spicier. Stir and add the diced tofu,

stir

until tofu is warmed through, adjusting the stock content as appropriate. The

mixture should be wet with a nice sauce but not souply. The amount of water

depends on the juiciness of your tomatoes, the width of your pan

(evaporation) and the heat used to cook, so fiddle with the liquid content a

bit.

 

Garnish with chopped coriander leaves (cilantro) for a wonderful fresh flavour

or with chopped green onions and serve with basmati rice or with flat bread.

 

*Note: I usually dice the tofu a little early and marinate it in a pinch of

cayenne

powder, a tsp of the grated ginger and a little Braggs liquid or tamari, but

this

isn't essential for the dish.

 

Pat ;=)