Related recipes: Citrus,
Corn-Free, Dairy-Free, Egg-Free,
Herbs, Main Dishes, Peas,
Potatoes, Soy, Tomatoes,
Vegan, Vegetarian
Preparation facts
Yield: 7 servings
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 Tbs (15g) tomato paste
1 lb (455g) potatoes
1 cup (195g) yellow split peas
2 Tbs (15g) Persian spice mix (cumin, coriander, ginger powder,
turmeric, saffron, and cinnamon)
1 Tbs (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
Nutrition facts
Serving Size 1 serving
Calories 297
Calories from Fat 87 (29%)
% Daily Value*
16%Total Fat 10g
7%Saturated
Fat 1.4g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 5.4g
0%Cholesterol 0mg
15%Sodium 367mg
27%Potassium 949mg
14%Total
Carbohydrate 41g
39%Dietary
Fiber 9.7g
Sugars 5g
Sugar Alcohols 0g
28%Protein 14g