This is a recipe for one of those days when you want something a little different that doesn't take a lot of time to learn. I call those MOM DAYS. This is a simple, quick prep, faker recipe. While it isn't officially Moroccan it has a certain je ne sais quois that works. Simple and good. Serve it up with some couscous and you are good to go!
1 package of extra firm tofu, cubed
2 carrots cut in half and then into 2 inch chunks
1 onion, thinly sliced
2 zucchini, halved lengthwise and then cute into 2 inch chunks
1 large can of whole tomatoes drained, tomato roughly broken up
1 can chickpeas, drained
1 1/2 c veggie broth
1/2 tsp fresh grated ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp. chili powder
salt and pepper to taste
burner to medium high and in a skillet use a little oil to heat the
tofu until golden brown.
2. In a separate large stew pot add the can of
whole tomatoes and use a spoon to roughly break them up if you haven't
already done so. Turn heat to medium.
2. Add half of the veggie broth,
ginger, turmeric, cinnamon and chili powder. Stir. Add the carrot,
onion, golden tofu, chickpeas and zucchini. Add the rest of the broth,
more or less to your preference. Simmer for about 20 minutes or until
the carrot can be easily pierced with a fork.