From craving to table
Instructions
- 1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cubed tofu and sauté until golden on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
- 2
In the same skillet, add the remaining tablespoon olive oil. Add the onion and cook for 3 minutes until translucent.
- 3
Stir in the garlic, red bell pepper, green bell pepper, and carrot. Sauté for another 4-5 minutes until softened.
- 4
Add the smoked paprika, cumin, coriander, turmeric, cayenne (if using), salt, and black pepper. Stir for 1 minute to release the flavors.
- 5
Pour in the chopped tomatoes and vegetable broth. Add the bay leaf and bring to a simmer.
- 6
Return the browned tofu to the pan, stir well, cover, and simmer for 15 minutes, stirring occasionally.
- 7
Add the frozen peas and cook uncovered for an additional 3-4 minutes.
- 8
Remove the bay leaf, adjust seasoning if needed, and garnish with chopped parsley before serving.