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Tomato, aubergine and parsnip stew with torn roasted tofu

Name: Tomato, aubergine and parsnip stew with torn roasted tofu
Yield: 4 - 6
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

June 5, 2018 (Last Updated: September 19, 2018)

Avocado oil contains omega-3 fatty acid, is naturally cholesterol free and its healthy plant-based, unsaturated oil components provide an efficient source of energy.

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.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Print Recipe

Tomato, aubergine and parsnip stew with torn roasted tofu

By Claire Ferrandi – Serves: 4 - 6

Total Time: 1 hr

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.