CSA Recipe - Week 9: Libyan Chraimeh Vegetable & Tofu Stir Fry

From Chef Liz Arraj. Recipe modified from Chef Yotam Ottolenghi's Simple Cookbook
2 TBSP. olive oil
2 zucchini, yellow, green or patty pan, stems removed, cut into half moons
1 bell pepper, seeded, de-stemmed, cut into thin strips
1 bunch of carrots, washed well and thinly sliced
Your choice of eggplant or tomatoes, diced
2 tsp. kosher salt or to taste
1. Sautee your veggies in olive oil until el dente. Set aside.

2 TBSP. olive oil
14 oz. of extra firm tofu, drained and cubed
1. Sautee your tofu until golden brown. Set aside.


Libyan Chraimeh Sauce
6 cloves of garlic, peeled and minced
2 tsp. hot paprika or whatever paprika you have on hand
1 TBSP. caraway seeds, lightly toasted and crushed
2 tsp. ground cumin
1/2 tsp. ground cinnamon
3 TBSP. sunflower oil or olive oil
3 TBSP. tomato paste
2 tsp. sugar, I like brown sugar or coconut sugar
Juice of 1 lime
1 tsp. kosher salt or to taste
1 cup of hot water
1. Combine oil, garlic, spices and sauté for a minute. Add tomato paste, sugar, lime juice, 1 tsp. kosher salt. Stir to combine over high heat. Slowly add water and whisk until you create a thin sauce.
2. Add sautéed vegetables and tofu to sauce. Cook for a few minutes longer. Serve on top of rice or noodles of your choice.