This recipe for spiced tofu is from one of my first cookbooks, The Vegetarian Gourmet’s Easy International Recipes by Bobbie Hinman. I love this cookbook even though it doesn’t include a single photo. My loving it sans photos is testament to what a great cookbook it is. This recipe is a favorite that I’ve been making on and off for over a decade now so it was overdue for its own blog post. The Middle Eastern spices make this dish unique and so yummy.
olive oil spray
1 small yellow onion, chopped
2 tsp minced garlic
3/4 of a container of Pomi chopped tomatoes
6 ounce can of tomato paste
1/4 cup water
1/4 cup chardonay
2 tbsp lemon juice
3/4 tsp sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
salt and pepper to taste
1 container of firm tofu, pressed/drained and cut into small cubes
1. After preparing and chopping the onion and tofu, spray a large skillet (with a lid) with olive oil and heat to medium.
2. Add the onion and garlic and cook for about 5 minutes, stirring occasionally.
3. Add all of the remaining ingredients except for the tofu. Stir to mix everything together well.
4. Gently stir in the tofu. Put the lid on the skillet and reduce the heat a little. Cook for 30-40 minutes, stirring occasionally.
5. This is great over rice. We ate it in bowls with a side of toast and didn’t miss the rice at all.