If you have a vegan coming to your braai, you’ll be sure to score points with this tomato, aubergine and parsnip stew with roasted tofu. It’s also the perfect side for a meaty main.
Tomato, aubergine and parsnip stew with torn roasted tofu
Ingredients
STEW
- Westfalia Plain Avocado Oil, to fry
- 1 onion, peeled and diced
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) dried chilli flakes
- 4 garlic cloves, peeled and minced
- 2 medium aubergines, cut into 2cm cubes
- 500g parsnips, cut into 2cm cubes
- 3 x 400g tins chopped tomatoes
- 250ml (1 cup) water
- salt and freshly ground black pepper, to taste
ROASTED TOFU
- 1 x 297g box firm tofu
- Westfalia Plain or Lemon Flavoured Avocado Oil, to drizzle
- 10ml (2 tsp) cumin seeds
- 10ml (2 tsp) coriander seeds
- salt and freshly ground black pepper, to taste
- fresh flat-leaf parsley, to garnish
Instructions
For the stew, heat a few glugs of avocado oil in a large pot over medium heat. Fry the onion until soft and translucent, about 10 minutes, before adding the ground spices, dried chilli flakes and garlic. Continue frying, a further 1 – 2 minutes.
Add the aubergines and sauté, stirring, until softened slightly, about 5 minutes, before adding the parsnips and remaining ingredients. Allow to simmer over medium heat to soften the veggies, stirring occasionally to prevent them from catching on the base of the pot, about 30 minutes. Season to taste.
For the tofu, preheat the oven to 200°C. Tear the tofu into bite-sized pieces and toss with the remaining ingredients in a roasting dish. Roast until golden and crispy in places, about 15 – 20 minutes.
Serve the stew warm, topped with the crispy tofu and garnish with fresh flat-leaf parsley.
ALSO SEE: Chicken stew with naan
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
