Photo by Stephanie Staton
Yield: 4 servings
- 2 T. olive oil
- 1 pound firm tofu, cubed
- 1 cup chopped onion (about 1 medium)
- 1 cup peeled and sliced carrots
- 1/2 cup chopped walnuts
- 3 cup cooked garbanzo beans (2/3 cup dried)
- 2 cups tomato sauce
- 1/2 cup raisins
- 1½ cup water
- 2 tsp. curry powder
- 1 tsp. paprika
- 1 tsp. salt
- rice or couscous (optional)
In 4-quart pot, brown tofu, onion, carrots and nuts.
Add chickpeas, tomato sauce, raisins, water, curry, paprika and salt. Bring to boil. Cover and simmer for 40 minutes.
Serve stew over rice or couscous.
—adapted from Farmstead Chef (New Society Publishers, 2011), by John Ivanko and Lisa Kivirist