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Ingredients
2 onions
1 lemon
1–2 packages of firm tofu
3 cups (720mL) of water
Olive oil (as needed for sautéing and roasting, about 1/3 cup (80mL)
1 28-ounce (795-g) can whole peeled tomatoes
1 Tbsp (15g) tomato paste
1 pound (455g) potatoes
1 cup (195g) yellow split peas
2 Tbsp (15g) Persian spice mix (cumin, coriander, ginger powder, turmeric, saffron, and cinnamon)
1 Tbsp (7g) turmeric
1 tsp (6g) or more salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper
Directions
Sauté sliced onions in one to two Tbsp (15 to 30mL) of 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 Tbsp (15mL) of oil, spice mix, salt, and pepper, and add the diced potatoes. Toss well, transfer to a cookie sheet, and roast in a 375°F (190°C) oven for about 30 minutes or until done. Repeat with tofu.
Mix the tofu and potatoes into the stew and serve over steamed rice.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Omid Roustaei
