Pan-Seared Tofu with Harissa Chickpeas
- ½ tablespoon olive oil
- 1 lb extra-firm tofu, drained and sliced
- 1-2 tsp. salt
- 2 tsp. ground black pepper
- 2 tsp. cumin
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 3 tbsp. tomato paste
- 3 cups cooked or canned chickpeas
- ⅓ cup Harissa (see recipe below) or use store-bought
- ½ cup vegetable broth
- ¼ cup chopped cilantro
- ¼ chopped parsley
- Lemon wedges, for serving
- Heat oil in a large pan over medium high heat.
- Season the tofu slices with the salt, pepper and cumin and sear the tofu until browned on both sides. Transfer to a plate when done.
- Add onion and garlic to the pan and saute for a few minutes until softened.
- Stir in the tomato paste and add in the chickpeas and the harissa.
- Stir in the vegetable broth and let the mixture simmer.
- Let it cook for about 5-10 minutes and then add the tofu back to the pan. Ensure that the tofu is coated with the harissa mixture.
- Serve the dish with lemon wedges for squeezing over the dish. You may also like rice along side the dish.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/01/pan-seared-tofu-with-harissa-chickpeas.html
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