Description
Spicy Garlic Aubergine (Eggplant) & Tofu Stew: An Incredible Ultimate Recipe
Ingredients
Scale
- 2 medium aubergines (eggplants), diced
- 1 block (14 oz) firm tofu, cubed
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon vegetable oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Begin by washing and dicing the aubergines and bell pepper. Cube the tofu and chop the onion.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed tofu to the pot. Sauté for about 5-6 minutes until the tofu is golden brown.
- Add the diced aubergine and bell pepper to the pot. Stir well to combine with the tofu.
- Sprinkle in the ground cumin, smoked paprika, turmeric, and chili paste. Stir to evenly coat the vegetables and tofu in the spices.
- Add the vegetable broth and soy sauce. Stir everything together and bring to a gentle simmer.
- Cover the pot and let the stew simmer for about 20 minutes, stirring occasionally.
- Taste the stew and adjust the seasoning with salt and pepper as needed.
- Once the aubergine is tender, remove the pot from heat. Serve hot, garnished with fresh cilantro or green onions if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg
Keywords: spicy garlic aubergine, eggplant stew, tofu stew, vegan recipes