Vegetable Tajine
This savoury delicious vegan dish is quick and easy to make. And the macros are quite good.
Ingredients
- 1 red onion
- 6 garlic cloves
- 1 zucchini
- 1 tomato can 400g
- 1 block of tofu 250g
- 1 can of chickpeas 400g
- 1 can of lentils 200g
- 8 g olive oil
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chilli powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
Instructions
- Dice the onion, peel and press the garlic and cut the zucchini in half length wise and then into slices of about 1-2mm thick
- Preheat a pan with the olive oil on it. Meanwhile cut the tofu into roughly 1cm chunks and throw it in when the pan is hot
- After 5 min, stir the tofu a bit, make a spot in the middle of it and add the onion. Let it cook for another 3-5 min
- When the onion is slightly cooked, make a spot in the middle of it and add the garlic and cook for another minute
- Add the zucchini, mix everything and let cook for another 3 min
- Add the rest of the ingredients along with the spices and half a cup of water and let it simmer on low heat with a lid on. Stir every once in a while
- Once you reached the desired consistency (after about 5-10 min), remove from the stove. I like to have it a bit more watery so that I can dip some bread in it
- You can plate it with some rice, quinoa, chapati, bread or just as is.
Nutrition Facts
Vegetable Tajine
Amount Per Serving
Calories 351
Calories from Fat 100
% Daily Value*
Fat 11.1g17%
Saturated Fat 1.56g10%
Polyunsaturated Fat 5g
Sodium 141mg6%
Potassium 357mg10%
Carbohydrates 35.8g12%
Fiber 9.71g40%
Sugar 9.57g11%
Protein 23.8g48%
* Percent Daily Values are based on a 2000 calorie diet.
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