Jewish New Year/ Vegan Main Dishes/ Vegan Recipes

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.

Moroccan-Style Tofu with Apricots, Almonds, and Olives

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.
5 from 1 vote
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Course: Vegan main dish / Jewish New Year
Cuisine: Vegan / Jewish
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 to 10
Author: Veg Kitchen


  • 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

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  • Reply
    Audrey Calvo
    September 14, 2014 at 7:43 am

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

    • Reply
      September 14, 2014 at 9:31 am

      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!

  • Reply
    September 18, 2014 at 12:25 am

    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!

  • Reply
    September 18, 2014 at 8:11 am

    Susan, you can surely make your own baked tofu, if you want to do that extra step. Here’s a recipe on this site: — it’s no slouch in the sodium department, either, but you can reduce the amount of soy sauce, to your taste. Enjoy!

  • Reply
    September 19, 2014 at 10:10 am

    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!

    • Reply
      September 19, 2014 at 10:20 am

      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: — and of course, you can sub quinoa for the couscous. My recipes are nothing if not adaptable. Happy holiday to you and yours!

  • Reply
    September 19, 2014 at 10:29 am

    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!

  • Reply
    September 19, 2014 at 10:34 am

    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.

  • Reply
    ilene leabman
    September 21, 2014 at 11:14 am

    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.

    • Reply
      September 21, 2014 at 11:38 am

      You’re very welcome, Ilene. Happy holiday!

  • Reply
    September 14, 2015 at 3:31 pm

    5 stars
    I’m the vegetarian; the rest are carnivores, so its always a bit challenging to try to make some vegetarian options that will provide me with some protein and that the others will actually eat, too. I made this recipe last night for Rosh Hashana. Chose quinoa instead of couscous, and left out the olives as neither my husband nor I like them. I mixed some of the garlic, cumin, and ginger in with the oil that I fried the tofu in. I believe this helped to make the tofu itself more flavourful. In any event, I thought it was great and so did non-vegetarians. It’ll definitely stay on my Rosh Hashana dinner list for recipes to do again next year (or when we have vegan company any time during the year… c’mon vegan company!). Thank you for sharing it. Shana Tovah!

  • Reply
    July 28, 2018 at 11:42 am

    Wow ! what a colorful dish. Is there anyway of knowing where I could get the same serving platter to serive this recipe in? Thanks again !

  • Reply
    J E
    October 2, 2019 at 4:28 am

    I made this for the holiday this year and I will make it again! I loved the flavors and so did my family. Thank you!

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