Gypsy Yellow Split Pea Tofu Stew

[Guest guest]

Gypsy Yellow Split Pea Tofu Stew

 

2 onions

1 lemon

1 to 2 packages firm tofu

3 cups water

olive oil as needed for sautéing and roasting, about 1/3 cup

1 28 ounce can whole peeled tomatoes

1 tablespoon tomato paste

1 pound potatoes

1 cup yellow split peas

2 tablespoons Persian spice mix (cumin, coriander, ginger powder, turmeric,

saffron, and cinnamon) just mix up your own combo

1 tablespoon turmeric

1 teaspoon or more salt

1/2 teaspoon pepper

 

Sauté sliced onions in one to two tablespoons oil until translucent. Add the

spice mix and turmeric and sauté for an additional 2 minutes. Add water,

tomatoes, tomato paste, split peas, lemon juice, salt, and pepper. Simmer for

about 30 minutes or until the split peas are cooked.

Dice the potatoes. In a separate bowl, combine two tablespoons oil, spice mix,

salt, and pepper, and add the diced potatoes. Toss well, transfer to a cookie

sheet, and roast in a 375° F oven for about 30 minutes or until done. Repeat

with tofu.

Mix the tofu and potatoes into the stew and serve over steamed rice.

Serves 7.

 

 

 

 

 

[Guest guest]

This looks fantastic Joe. I'm making this tonight.

Thanks ~Sue