From craving to table
Instructions
- 1
Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 6-8 minutes. Remove and set aside.
- 3
Add the remaining olive oil to the skillet. Sauté onion for 2-3 minutes until softened, then add garlic, bell pepper, and zucchini. Cook for another 3-4 minutes.
- 4
Stir in the tomato paste, cumin, coriander, smoked paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.
- 5
Add diced tomatoes, coconut milk, chickpeas, salt, and pepper. Bring to a gentle simmer.
- 6
Return tofu to the skillet. Cover and simmer for 15 minutes, stirring occasionally.
- 7
Squeeze in the lemon juice and stir in fresh parsley.
- 8
Taste and adjust seasoning if needed. Serve hot with couscous, rice, or pita bread.