I made this for a Holiday Party, but mistakenly made it with chicken broth. My strict vegetarian friend, Alex and I, had a good laugh about my attempt of providing something for vegetarians. Whoops! This recipe was originally made with chicken, so that is where the mistake came in. I omitted the chicken, but forgot to substitute the chicken broth with vegitable broth.
The following recipee has been correctly modified for my dear vegitarian friends, who love a spicy and easy to make Morroccan Stew that is low carb and a great party pleaser.
- 3 Tablespoons of Olive Oil
- 1 medium onion, thinly sliced
- package of vegetables containing broccoli, cauliflower, carrots
- one package of Tofu, firm or medium firm, sliced into small squares
- 2 cloves of garlic
- one to two cups of fresh cilantro, stems chopped fine and leaves rough-cut
- 3/4 cups of vegitable broth
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 Tablespoon tomatoe paste
- 1 teaspoon salt
- Heat oil in deep pan over medium heat and sautee onions until slightly clear.
- Combine garlic, broth, all spices, tomato paste and whisk together.
- Add vegetables of choice, tofu and bring to boil for 5 minutes, stiring occasionally to keep spices from sticking to sides of pan and circulating throughout boil.
- Reduce heat to low and simmer until vegetables are fork tender.
