Moroccan Vegetable Tofu Stew

Moroccan Vegetable Tofu Stew

Moroccan Vegetable Tofu Stew 186 People saved this recipe.

The paprika, coriander and cinnamon all come together easily in this hearty vegetable stew.

Servings: 8

advanced Mains Soyganic Firm Tofu (500g)

  • 10 min prep
  • 25 min cook
  • 8 people


  • 1pkg (350g) Soyganic Firm Tofu (500g) crumbled
  • 30 mL (2 Tbsp) olive oil
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 medium zucchini, halved lengthwise and cut into half rounds
  • 1 eggplant, halved lengthwise and cut into half rounds
  • 5 mL (1 tsp) turmeric
  • 10 mL (2 tsp) paprika
  • 10 mL (2 tsp) coriander
  • 1 mL (1/4 tsp) cinnamon
  • 250 mL (1 cup) tomato sauce
  • 185 mL (3/4 cup) harrissa (chili pepper paste)
  • 10 mL (2 tsp) salt
  • 250 mL (1 cup) fresh parsley, finely chopped (optional)


  1. On medium heat, heat oil in a large Dutch oven or pot.
  2. On high heat, cook garlic and onions until translucent. Be careful not to burn the garlic. Add the red pepper and zucchini and cook for another 3 minutes. Add in the eggplant and cook for another 5 minutes.
  3. Stir in the turmeric, paprika, coriander and cinnamon until well mixed. Add the crumbled tofu, tomato sauce, harissa and salt. Simmer for 15 minutes.
  4. Turn off the heat. Garnish with parsley if desired. Serve with brown or white rice and enjoy.

Calories: 211Saturated Fat: 1gSodium: 1679mgCarbohydrate: 23gFiber: 5gSugar: 13gProtein: 8gVitamin A: 22%Vitamin C: 23%Calcium: 25%Iron: 10%

As per one serving size (132g)