Djerma vegan

Ingredients for 4 servings:

• 800g tofu
• 1 onion(s)
• 2 garlic cloves
• 1 pack of tomatoes, pureed, approx. 500 g
• 4 carrots
• 4 sprigs of parsley
• 1 tbsp smoked paprika powder
• 1 ½ tsp thyme
• 1 bay leaf
• ½ tsp curry powder
• 1 tbsp vegetable stock powder
• 3 tbsp peanut butter
• 50 ml oil
• salt and pepper
• some soy sauce
• some lemon juice
• 500 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Stew from Niger

Squeeze the tofu. Heat the oil in a pot and when it’s hot enough, tear the tofu into the pot. Fry the tofu until browned on all sides. Finally, deglaze with soy sauce and lemon juice. When everything is browned, add the diced onions to the tofu and fry briefly. Then add the passata and diced garlic. Add the paprika, curry powder, thyme, bay leaf, and vegetable stock powder. Bring everything to a boil and then reduce the heat to a simmer. Let the stew simmer for about 10 minutes to allow the spices to absorb. Add water and the chopped parsley and diced carrots. Cook everything for 10 minutes until the carrots are tender. Then add the peanut butter to the pot and stir everything together. Continue simmering the stew until thickened. Season with salt and pepper and serve with rice.