Moroccan-Flavored Tofu with Apricots, Olives, and Almonds
Bursting with an offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish for a Jewish New Year (Rosh Hashanah) menu. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t be daunted by the ingredient list; it’s an easy dish that comes together quickly and is also a feast for the eyes. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Serves: 8 or more
- 3 tablespoons olive oil
- Two 8-ounce packages baked tofu (any flavor)
- 1 medium onion, quartered and thinly sliced
- 4 cloves garlic, minced
- 6 scallions, white and green parts, thinly sliced
- 3 tablespoons unbleached white flour
- 2 cups prepared vegetable broth
- 1 to 2 teaspoons grated fresh or jarred ginger, to taste
- 1 teaspoon ground cumin
- Pinch of cinnamon
- 2 tablespoons lemon juice, or more, to taste
- 2 tablespoons agave nectar or natural granulated sugar, or to taste
- 1 cup small green pimiento olives
- 3/4 cup sliced dried apricots
- Salt and freshly ground pepper to taste
- 3 to 4 cups hot cooked couscous or quinoa
- 1/2 cup slivered almonds, lightly toasted
- 1/4 to 1/2 cup minced fresh parsley
Heat half of the oil in a large skillet. Add the baked tofu and sauté over medium heat until lightly browned on most sides. Remove tofu to a plate and set aside.
Heat the remaining oil in the skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and white parts of the scallion and continue to sauté until all are golden.
Stir in the green parts of the scallion, then sprinkle in the flour, stirring it in quickly. Add the broth and bring to a simmer, stirring constantly until the mixture thickens.
Stir in the ginger, cumin, and cinnamon, followed by the lemon juice and agave nectar. Stir in the tofu, olives, and apricots. Season gently with salt and pepper. Stir together; add more lemon juice and sweetener if you’d like a more pronounced sweet and tart balance.
To serve, spread the cooked couscous or quinoa on a large serving platter; make a well in the center by pushing the grain off to the perimeter of the platter, then pour the tofu mixture into the center. Sprinkle the almonds and parsley evenly over the top and serve.
Per Serving (when served with quinoa): 272.4 calories; 11.8g fat; 434.3mg sodium; 226.3mg potassium; 34.8g carbs; 5.1g fiber; 12g sugar; 9.5g protein