Stewed Vegetables with Tomato and Silken Tofu | RICARDO

Ingredients

• 2 garlic cloves, chopped
• ¼ cup (60 ml) olive oil
• 1 onion, thinly sliced
• 1 yellow bell pepper, seeded, and cut into short strips
• 1 can (28 oz/796 ml) plum tomatoes, coarsely crushed by hand
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• ½ lb (225 g) green beans, trimmed and halved
• 3 tbsp Kalamata olives, pitted and halved
• 2 tsp ground coriander
• ½ tsp red pepper flakes
• 2 blocks silken tofu (340 g each), each cut into 4 cubes
• 2 tbsp dill, finely chopped
• ½ cup (125 ml) sour cream
• Lemon wedges (optional)