nutritional information

Per Serving:

  • Calories: 365
  • Protein: 12 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 44 g
  • Cholesterol: 0 mg
  • Sodium: 137 mg
  • Fiber: 4 g
Vegan

Moroccan Tofu Tagine with Jeweled Couscous

6 servings

In small dry skillet, cook almonds over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes. Remove to a plate and set aside. In large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry until lightly browned, about 7 minutes. Remove to another plate. In same large skillet, heat remaining [...]
  • ½ cup sliced almonds (2 oz.)
  • 2 Tbs. olive oil
  • 1 lb. extra-firm tofu, drained and cut into ¾-inch cubes
  • 1 large Vidalia or other sweet onion, chopped
  • 3 large cloves garlic, minced
  • 1 ½ tsp. ground ginger
  • 1 ¼ tsp. ground cinnamon
  • ¾ tsp. ground cumin
  • ¼ tsp. paprika
  • 1 cup low-sodium vegetable broth
  • 2 Tbs. honey
  • Juice and grated peel of 1 lemon
Jeweled Couscous
  • 2 ¼ cups low-sodium vegetable broth
  • 1 ¼ cups uncooked couscous
  • ¼ cup chopped dried cranberries
  • ¼ cup chopped dried apricots
  • 3 Tbs. minced fresh flat-leaf parsley
  • 3 Tbs. minced fresh mint
  • 2 Tbs. lemon juice
  • 1 Tbs. grated lemon zest
  1. In small dry skillet, cook almonds over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes. Remove to a plate and set aside.
  2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry until lightly browned, about 7 minutes. Remove to another plate.
  3. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic and stir-fry 5 minutes. Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute. Return tofu to skillet. Stir in broth, honey and lemon juice and peel and bring to a boil. Reduce heat to medium, cover and simmer until tofu has absorbed flavors, about 15 minutes.
  4. With slotted spoon, remove tofu to a plate; cover with foil to keep warm. Add toasted almonds to liquid remaining in skillet and bring to a boil over high heat. Cook until liquid is slightly syrupy, about 5 minutes. Remove from heat and season with salt and freshly ground pepper to taste. Set aside.
  5. Make couscous: In medium saucepan, bring broth to a boil over high heat. Stir in couscous, cranberries and apricots, cover and remove from heat. Let stand, covered, 5 minutes. Fluff couscous mixture with a fork, stirring in parsley, mint and lemon juice and peel. Season with salt and freshly ground pepper to taste.
  6. Divide couscous mixture among 6 plates and top with tofu. Drizzle with honey-almond sauce and serve at once.
October 2000

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comments

Hi- my hubby and I love this recipe and make it at least twice a month!! Delicious. I recently gave some to a die-hard non tofu eater who said they enjoyed it.

Margaret - 2012-01-20 12:00:04