Smoked Tofu and Paprika Potato Stew

I don’t often come across smoked tofu, but when I do, it adds a depth of aroma and flavour to any dish, especially when paired with smoked paprika. If smoke is not a favoured taste, feel free to use regular, firm tofu and switch up the spices for this recipe. The Ras el hanout adds a warmth from cinnamon and cardamom that rounds out the flavour and complements the tomatoes. This recipe serves two.

Ingredients

• 2 Tbsp. ghee or olive oil (I use 1 Tbsp. of each)
• 1 pinch coriander seeds
• ¼ cup onion, minced
• 2-4 garlic cloves, minced
• ½ tsp. Ras el hanout
• ¼ tsp. smoked hot paprika
• ¼ tsp. smoked sweet paprika
• ¼ tsp. chili flakes (optional)
• Salt (to taste)
• 1 pinch black pepper
• 1 carrot, cubed
• 1 stalk celery, diced
• 1 cup smoked tofu, crumbled
• 1 cup tomatoes, cubed
• 2 heaping cups potatoes, cubed
• 1 cup lentils, cooked
• ½ cup chickpeas, cooked
• 1-2 Tbsp. tahini
• Juice from ½ lemon
• Rosemary (garnish)

Method

1. In a small saucepan, add the potatoes and water to cover them halfway
2. Let the potatoes come to a boil then set them to a simmer while making the rest of the soup
3. In a bigger pot, heat the oil on the stove at medium heat
4. Add the whole seeds to temper until brown or aromatic
5. Add onion and garlic to sauté
6. After 30 seconds, add the carrot and celery to sauté
7. After 1 minute, add the ground spices and smoked tofu
8. Once the spices begin to stick to the bottom of the pot, add the tomatoes to deglaze
9. Let mixture come to a boil, then turn the temperature down to a simmer
10. Add the beans and potatoes from the saucepan, including the cooking water
11. Add water to reach desired consistency
12. After simmering for 2 minutes, turn off the heat
13. Add tahini and lemon
14. Stir to combine
15. Let soup cool with lid askew for 5 minutes
16. Garnish with rosemary
17. Enjoy