Moroccan spiced tofu tagine with olives and apricots

By Christine Tizzard
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

A vegan take on a classic tagine, this is a wonderfully spiced and fragrant one-pot wonder. Serve on its own or overtop your choice of cooked grains like couscous or wild rice. The rich, earthy, briny flavours of the spices like turmeric, cumin, coriander, saffron and cinnamon, and olives pair perfectly with apricots.  

SERVES
8

Ingredients

  • 2 blocks (700g) firm tofu, cut into 2-inch cubes
  • Salt and pepper, to taste
  • 2-4 tablespoons olive or coconut oil, divided
  • 2 onions, diced or thinly sliced
  • 5 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
  • 1 hot chilli pepper of choice, ribs and seeds removed, finely chopped
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • Optional: Pinch saffron
  • 2 medium sized tomatoes, chopped
  • 2 carrots, chopped
  • 2 cups chopped cauliflower
  • 1 cup chopped rutabaga
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 16 olives of choice
  • 1/2 cup chopped dried apricots
  • 1-2 cups low or no sodium vegetable stock
  • Optional garnish: lemon or lime wedges, chopped parsley or coriander, chopped nuts such as almonds

Directions

  1. In a large bowl toss tofu cubes with a pinch of salt and freshly ground black pepper to season.
  2. In a large heavy-bottomed pot or Dutch oven with a lid, over medium high heat, add oil to coat the bottom. Once hot, brown tofu on all sides, for about eight minutes. Transfer to a plate.
  3. In the same pot/pan, stir in onions, garlic, turmeric, cumin, coriander, ginger, hot chilli pepper, smoked paprika, cinnamon and saffron, adding more oil and lowering the heat, if necessary. Sauté for about five minutes or until onions are softened.
  4. Stir in tomatoes, carrots, cauliflower and rutabaga and let sauté in spices for about three to five minutes.
  5. Stir in chickpeas, olives, apricots, and one cup of stock. Bring to simmer.
  6. Add tofu to coat in a stew, cover and continue to let simmer for an additional 15 minutes or until vegetables are tender-crisp. Add more stock if necessary.
  7. Taste, adjust seasoning with more salt, pepper, or hot chillies. Serve hot with optional garnishes like lemon or lime wedges, chopped parsley or coriander, and chopped nuts such as almonds. Enjoy!

Watch The Social Daily at 1pm ET on CTV

Follow Christine Cushing: