Al Khabsa Tofu

It's been far too long since I've cooked with the spices of my childhood - cumin, coriander, cardamom, turmeric. I came back to these flavors by accident, of course (having never strayed very far), on a hectic weeknight when I left work in a rush, the sun already long set and a cold drizzle lingering behind instead, dashing home to cook pumpkin and black beans for supper. Only to discover that my beautiful pumpkin had somehow spoiled. Quickly I rummaged in the fridge and spice cabinet, and a lively stew emerged. This dish is so packed with flavors it works remarkable well with tofu, which soaks up the warm spices instantly.



Al Khabsa Tofu

1/4 cup smart balance light spread
2 lbs firm tofu OR 2 lbs boneless skinless chicken breast, cut into 1" pieces
1 onion, chopped
6 cloves garlic, minced
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground pepper
1/4 tsp cumin
1/8 tsp coriander
1/4 cup tomato paste
14.5 oz can diced fire roasted tomatoes
3 cups vegetable broth
Cooked brown rice

~ In a large pot over medium heat, melt the SmartBalance Light and saute the tofu or chicken along with the onion until browned.
~ Stir in the garlic, spices, and tomato paste, and give a quick stir or two until fragrant.
~ Add the tomatoes and broth, and simmer until everything is cooked and the flavors have had time to meld.
~ Serve warm, over the rice!