Vegan Khashlama with Tofu and Seasonal Vegetables

Vegan Khashlama with Tofu and Seasonal Vegetables is a delicious and healthy dish that is perfect for any occasion. This dish is made with a variety of fresh and seasonal vegetables, tofu, and a blend of flavorful spices that will tantalize your taste buds.

To make this dish, you will need the following ingredients per serving:

- 1/2 block of firm tofu, cubed
- 1/2 cup of seasonal vegetables (such as carrots, potatoes, and bell peppers), chopped
- 1/4 onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1/2 cup of water

To start, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant. Add the tofu and cook until lightly browned on all sides. Add the seasonal vegetables, paprika, cumin, salt, and pepper, and stir to combine. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
The appearance of this dish is colorful and vibrant, with a variety of textures and flavors that will satisfy your cravings. The taste is savory and delicious, with a hint of spice that adds depth and complexity to the dish.
Vegan Khashlama with Tofu and Seasonal Vegetables is a perfect dish for those who are looking for a healthy and flavorful meal that is easy to make. This dish is vegan, gluten-free, and packed with nutrients that will keep you feeling full and satisfied.
Type of dish: Vegan Stew
Main ingredients: Tofu, Seasonal Vegetables, Spices