Moroccan-Flavored Tofu with Apricots, Olives, and Almonds

Moroccan-Style Tofu with Apricots, Almonds, and Olives

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.

Moroccan-Style Tofu with Apricots, Almonds, and Olives

Nutrition Information
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

image_pdfimage_print

10 comments on “Moroccan-Flavored Tofu with Apricots, Olives, and Almonds

  1. Audrey Calvo

    What type of tofu ( firm, extra firm, etc.) is used in this recipe ( Moroccan flavored tofu with apricots, olives and almonds) ?

  2. Nava Post author

    Audrey, as the recipe states, you want to use baked tofu rather than the type that comes in tubs. Baked tofu is a firmer, flavored variety. You should be able to find it at any natural foods store right near the regular water-packed tofu. I usually use the Soy Boy brand; Tofu Lin or Smoked flavors are good with this. I hope you enjoy it!

  3. Susan

    This recipe looks delicious. I often buy tofu that is wrapped in plastic, as opposed to the kind in tubs. Can I use this kind and bake it myself? I am concerned about the sodium levels in tofu that has been baked by someone else. Thanks so much!

  4. Laura

    I made the recipe and it was delicious. However, I’m looking for a recipe for the holiday next week, and my vegetarian daughter does not care for tofu. Could I substitute chickpeas for the tofu? If not chickpeas, a different vegetarian substitute perhaps? Thank you! I love your recipes!

  5. Nava Post author

    Hi Laura — first of all, thank you for your kind thoughts! You can surely substitute chickpeas for the tofu in this recipe; or you might consider Seven-Vegetable Couscous, a truly traditional dish for the holiday, that already contains chickpeas: http://www.vegkitchen.com/recipes/seven-vegetable-couscous/ — and of course, you can sub quinoa for the couscous. My recipes are nothing if not adaptable. Happy holiday to you and yours!

  6. Laura

    Thank you! I just want to make sure that the chickpeas don’t “conflict” with olives, for example. Also, what would be the correct amount of (canned)chickpeas to use based on the size of your recipe as it stands now? Happy New Year to you as well!

  7. Nava Post author

    That’s a good point, Laura, but chickpeas and olives are highly compatible, flavor wise. I often combine them in salads. I would say at least the equivalent of 1 can (about 1 1/2 cups, after being drained), though if you’re feeding a larger crowd, 2 cans (3 cups) wouldn’t hurt.

  8. ilene leabman

    You have certainly given me some great ideas for a holiday dinner alternative for the holidays of those who do not eat meat. Thank you so much.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>