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One of my favourite layered dishes for you - Harissa tomatoes, crispy soy tofu, gram flour flatbread, yogurt and salty seeds!
An absolutely delicious combination!
Here’s the recipe for the stew - everything is on my feed with a little search 🎉
Enjoy! Love, Niki 🥰🥰
For the stew ;
1 tbsp light olive oil
1 tsp cumin seeds
1 tsp mustard seeds
2 red onion, cut into strips
3 cloves of garlic sliced
1 tsp garam masala
1 tsp turmeric
300g cherry tomatoes
1-2 tbsp rose harissa
Splash water
2 tbsp coconut or plant based yogurt
sea salt and ground black pepper, to taste
For the tofu;
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp smoked paprika
1/2 tsp garlic granules
1/2 tsp. Dijon mustard
1 tbsp oil
Pinch sea salt & black pepper
300g firm tofu, pressed
To make the stew;
Add the oil to a large frying pan and heat to a medium heat.
Add the cumin & mustard seeds
Add in the onion and fry for aprox 8-10 minutes until soft and browning, then add the garlic and spices - stir for another few minutes, then add in the chopped tomatoes and harissa.
Cook for a further 4-5 minutes then add the chickpeas, and plant based yogurt
Add water if needed, season well.
To make the tofu;
Add the dressing ingredients to a tub and mix to combine
Add the tofu and coat with the dressing
Add a little oil to a pre heated griddle or frying pan
Allow to cook on each side for a few minutes until crispy and a little charred.
#veganlunch #vegan #plantbased #getinmybelly #tofu #plantbased #leftovers #easyrecipes #youllloveit #simplepleasures #stew #sustainability #ecofriendly #healthyeating #rainbowfood #eattherainbow #vibrantliving
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