CSIRO Low Carb Diet – Quick and Easy
Grant Brinkworth & Pennie Taylor
Pan Macmillan Australia
Pumpkin and Tofu Tangine
2 tablespoons olive oil
1 tablespoon harissa seasoning
300 g peeled, seeded pumpkin, cut into thin wedges
600 g ﬁrm tofu, cut into 2 cm pieces
2 zucchini, cut lengthways into quarters
1 x 500 g packet frozen broccoli and cauliﬂower rice
Heat 1 tablespoon oil in a large, deep non-stick frying pan over high heat.
Add the harissa, pumpkin, tofu and zucchini and cook, tossing, for 2 minutes.
Add ½ cup (125 ml) water. Reduce the heat to medium and simmer, partially covered and stirring occasionally, for 10 minutes or until the vegetables are just tender.
Meanwhile, heat the remaining oil in a large non-stick wok over high heat. Add the broccoli and cauliflower rice and stir-fry for 2 minutes or until heated through and starting to crisp up.
Divide the rice and tofu tagine evenly among shallow bowls and serve.