Potato‑Tofu Skillet

Ingredients

• 1 clove garlic
• 6 potatoes (about 100 g each)
• 4 Carrots
• 400 g Tofu
• 4 tbsp olive oil
• Salt
• Pepper
• 2 tsp harissa paste
• 2 Tbsp raisins (15 g)
• 2 tbsp sunflower seeds (15 g)

Instructions

1. 1.

   Peel and chop the garlic. Peel, clean, and cube the potatoes and carrots. Pat the tofu dry and cut into cubes.

2. 2.

   Heat 2 Tbsp oil in a pan. Fry the tofu over high heat for 10 minutes until crisp. Season with salt, pepper, and 1 tsp harissa paste; remove from the pan and set aside.

3. 3.

   In the same pan, add the remaining oil. Sauté the garlic for 3 minutes over medium heat. Add the potato and carrot cubes and steam for 20–25 minutes, stirring occasionally.

4. 4.

   Add the remaining harissa paste, raisins, sunflower seeds, and tofu; simmer for another 3 minutes. Season the skillet with salt and pepper and serve.