Moroccan Aubergine & Tofu Stew

So yesterday I started Weight Watchers (again! Just for 3 months...) and needed to devise a bulky dinner worth not too many points. And so, my Moroccan aubergine and tofu stew was born! I didn't follow any recipe but I remember what I put in it ;)

Moroccan Aubergine & Tofu Stew

1 aubergine
1 block smoked tofu
6 mushrooms
1 onion
1 tin chopped tomatoes
1 large block frozen crushed garlic
1/4 jar mild peppadew peppers
2 heaped tsp harissa paste
1 tsp paprika
Low calorie cooking spray

Cut the aubergine, mushrooms and tofu up into bite-sized pieces. Slice the onion thinly into strips. Cook on the hob with a few sprays of oil until softened and the aubergine has turned a little transparent, around 6 mins, adding the garlic halfway.

Then add the tomatoes, peppadew peppers and paprika, cooking for about 20 mins until the liquid reduces. When done, stir in the harissa paste. Serve!

I served mine with spring greens, kale and sweetcorn.


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