Moroccan Tofu Veg Hotpot

Now this is comfort food at its very finest! The kind of meal that warms your soul and leaves you feeling full and satisfied, but not too heavy.

I have a very similar recipe to this in my Nourish Me Ebook, but made a slight variation this week with what I had on hand.

I just love how Moroccan style dishes have soo much flavour and are so hearty, yet nourishing. It’s the perfect meal for weekly meal prep.

Don’t be put off by the long looking ingredients list by the way, most of it is just spices!!

This recipe makes about 4 serves.

Ingredients:

• 2 tsp olive oil

• 1 onion, diced

• 4 cloves garlic, minced

• 2 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp smoked paprika

• 1/2 tbsp turmeric

• 1 tsp cinnamon

• 2 red capsicum, diced

• 300g firm tofu, diced

• 2 carrots, diced

• 1 medium sweet potato, diced

• 1 can chopped tomatoes

• 2 tbsp tomato paste

• 2 tsp dried oregano

• 1/4 cup dried apricots, chopped

• 2 cans or 400g cooked beans of choice, I used mung beans

• 2 cups veggie stock

• Juice of 1/2 a lemon

• Big handful of spinach or kale

• Salt and pepper, to taste

Method:

1. Heat oil in a pan, then add onion, garlic and all your spices. Sauté for 2-3 minutes until fragrant.

2. Add chopped tomato, stock, tomato paste, capsicum, carrot, tofu, beans and sweet potato. Bring to a simmer and cook for about 20 minutes.

3. Add apricots, oregano and lemon. Keep simmering until the stew is nice and thick, and veggies are soft.

4. Season to taste, then add spinach/kale and cook until just wilted.

5. Serve topped with fresh parsley and spiced seed mix!

Notes:

• Feel free to add any extra veggies that you like and have on hand.

• This recipe keeps for about 5 days in the fridge, and freezes really well too.

• You can also serve this with couscous, rice, quinoa or toasted sourdough!