Persian-Style Tofu Stew with Pomegranate Molasses

5 from 1 vote
Course Main Dish
Servings 4

Ingredients
  

  • 8 ounces pomegranate juice
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt plus 1/8 teaspoon
  • 3/4 cup unsalted raw walnut pieces (about 3 ounces)
  • 1 (14-ounce) package extra-firm tofu cut into 2-inch cubes
  • 2 tablespoons gluten free flour of choice
  • black pepper for seasoning
  • 2 tablespoons olive oil *if increasing the servings, leave this amount the same
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 cups low-sodium veggie broth
  • 1/2 cup pomegranate seeds
  • 1/3 cup fresh flat-leaf parsley chopped

Instructions
 

  • In a small saucepan bring the pomegranate juice, honey, lemon juice, and a pinch salt to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until reduced to one-third of a cup, about 40 minutes. Set aside. The molasses can be made in advance or purchased from specialty store.
  • While the molasses is simmering, place a small skillet on medium heat and toast the walnuts until lightly browned, about 2 minutes. Grind the walnuts in a food processor until they are small crumbs. Set aside.
  • In a large plastic freezer bag, toss the tofu with the flour and pinch each salt and pepper.
  • Heat the oil in a Dutch oven on medium heat and working in batches sauté the tofu until lightly browned, 3 to 4 minutes each side. Transfer it to a plate and set aside.
  • Add the onions and sauté until softened, about 8 minutes. Add the garlic, turmeric, nutmeg, cinnamon, and remaining half a teaspoon of salt and cook for 30 seconds, until fragrant.
  • Add the broth, pomegranate molasses, and walnuts and bring to a boil. Reduce the heat to low, add the tofu, and simmer for 15 minutes, until tofu is warmed through and flavours are blended.
  • Sprinkle with pomegranate seeds and parsley.
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