Tofu Tagine with Egyptian Glamour
A twist on the traditional Moroccan tagine, this vegan version substitutes tofu for meat and adds a touch of Egyptian flair. This flavorful stew is perfect for a cold evening.
Ingredients
- ●1 block firm tofupressed and drained
- ●2 tsp tagine spice mixor to taste
- ●1 tsp egyptian cuminor substitute regular cumin
- ●2 tbsp olive oilfor cooking
- ●1 medium chopped onionabout 2 cups
- ●1 medium chopped bell pepperabout 1 cup
- ●2 medium chopped carrotsabout 2 cups
- ●1/2 cup chopped datespitted
- ●1/4 cup chopped fresh parsleyoptional
Instructions
- 1
Heat the olive oil in the bottom of a clay or ceramic tagine over medium heat.
- 2
Add the chopped onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 20 minutes.
- 3
Add the tofu, tagine spice mix, egyptian cumin, and chopped dates to the tagine. Stir to combine.
- 4
Bring the mixture to a simmer, then reduce the heat to low and let cook, covered, until the flavors have melded together and the tofu is coated in the sauce, about 10-15 minutes.
- 5
Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley if desired.