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Alkaline Harissa Tofu & Lentil Stew

Spicy Tofu & Lentil Stew Recipe
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Ingredients

Scale
  • 1tbsp of coconut oil
  • 1 medium brown onions, finely chopped
  • 2 large garlic cloves, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp of hot smoked paprika
  • 1/2 cup green or brown lentils, rinsed and drained
  • 1/2 cup green peas, frozen or fresh
  • 90g firm tofu, drained, dried and cut into small cubes
  • 400g tin of chopped tomatoes
  • 2 tbsp of tomato paste
  • 1–2 tbsp harissa paste, depending on desired spiciness
  • 100g baby spinach leaves
  • 50g (about half a bunch) of coriander (cilantro)
  • 1 tsp tamari sauce
  • ½ tsp rice malt syrup
  • Juice of 1 lime
  • Himalayan salt and black pepper to taste
  • 1/2 head of cauliflower

Instructions

  1. Heat the coconut oil in a large saucepan over medium heat. Add the onions and season with a pinch of salt. Cook, stirring often, until softened, about 5-7 minutes.
  2. Add the garlic and cook, stirring frequently, for 2 minutes. Stir in the cumin and smoked paprika and cook, stirring throughout, until fragrant, about 1 minute.
  3. Add the lentils, peas, tofu, chopped tomatoes, tomato paste, and harissa paste. Stir well and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the lentils are tender and the sauce has thickened.
  4. Stir in the spinach and allow to cook until wilted, 1-2 minutes. Then add the coriander (cilantro) tamari, syrup, and lime juice. Taste and season with salt and pepper. Remove from the heat.
  5. Finally, make the cauliflower rice, by breaking the cauli up into smaller florets, and pulsing in a blender until it’s rice sized.  You can either serve raw, or gently stir fry for a minute in a little more coconut oil.
  6. Serve the stew on a bed of cauliflower rice, and a sprig more coriander.   You can optionally add a dollop of unflavored coconut yoghurt.

Find it online: https://liveenergized.com/alkaline-recipes/alkaline-harissa-tofu-lentil-stew/