1. Place all the marinade ingredients in a large sealable plastic bag. 2. Cover and refrigerate overnight. 3. Mix together all the poudre de Colombo ingredients. 4. Heat a dry frying pan over medium heat. Add the poudre de Colombo and toast, stirring, until it smells “roasted”. Pour into a bowl and set aside. 5. Heat 2 tablespoons oil in a heavy Dutch oven or large pot over high heat. 6. Add the tofu, along with the marinade, and cook 5 minutes. 7. Stir in the broth, water, onion, garlic, thyme, bay leaf, salt, poudre de Colombo and habanero. 8. Cover and bring to a boil and cook for 15 minutes. 9. Stir in the potatoes, cover and reduce the heat to a gentle simmer. Continue to cook for 15 minutes. 10. Toss the zucchini with the rice flour and add to the pot. Cook for 10 minutes, until potatoes are tender. 11. Discard the bay leaf and thyme stems. 12. Add the lime juice and season to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
