Spicy Tofu & Chickpea Stew with Smoky Paprika & Roasted Vegetables (Vegan)

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz firm tofu, cubed
• 2 cups cooked chickpeas
• 4 cups roasted vegetables (red bell pepper, zucchini, red onion)
• 2 cups vegetable broth
• 1/4 cup tomato sauce
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Season with salt and pepper, then transfer to a plate and set aside.
2. In the same skillet, add smoked paprika, chili powder, cumin, coriander, garlic powder, and black pepper. Cook for 1 2 minutes or until fragrant.
3. Add vegetable broth, tomato sauce, and roasted vegetables to the skillet, stirring well to combine. Bring the mixture to a simmer.
4. Add cooked chickpeas and seared tofu cubes to the skillet. Stir gently to incorporate all ingredients.
5. Reduce heat to low and let the stew simmer for 10 12 minutes, or until flavors are well combined and vegetables are tender.
6. Serve hot over steamed rice or quinoa, garnished with fresh parsley and lemon wedges.

Chef’s Insight

To enhance the smoky flavor, use a wood fire or cast iron skillet for roasting vegetables.

Notes

Adjust spice levels according to personal preference.