This Moroccan inspired vegan entrée is bursting with a bizarre combo of flavors--salty, sweet and tangy making it excellent for a dinner party menu. To transform the classic dish into vegan, tofu replaces the chicken in this recipe. This healthy dish comes together in a snap so don’t be daunted by a long list of ingredients. Smart Recipes, Mediterranean Recipes, Vegetables,Grains Recipes, Recipes Vegetables,Grains Mediterranean Moroccan-Flavored Tofu With Apricots, Olives And Almonds Moroccan-Flavored Tofu With Apricots, Olives And Almonds Recipe | PT35M Serves 8 Ingredients: 3 Tablespoons Olive Oil 1 Pound Baked Tofu 1 Medium Onion 4 Cloves Garlic 6 Scallions 2 Teaspoons Ginger 3 Tablespoons Unbleached White Flour 2 Cups Vegetable Broth 1 Teaspoon Ground Cumin 1 Pinch Of Ground Cinnamon 2 Tablespoons Lemon Juice 2 Tablespoons Agave Nectar 1 Cup Small Green Pimiento Olives 0.75 Cup Dried Apricots 0 To Taste Salt & Freshly Ground Black Pepper 3 Cups Hot Cooked Couscous Or Quinoa 0.5 Cup Slivered Almonds 0.5 Cup Fresh Parsley In a large skillet, heat 1½ tablespoons of oil over medium heat and sauté baked tofu until lightly browned. With a slotted spoon, transfer tofu to a plate and keep aside. In the same skillet, heat remaining oil over medium-low heat and sauté onion until translucent. Add white parts of scallion and garlic and sauté until golden. Stir in green parts of scallion and sprinkle with flour, stirring continuously. Add broth and bring to a gentle boil, stirring continuously. Cook until the mixture becomes thick, stirring continuously. Add ginger, cinnamon, cumin, agave nectar and lemon juice and stir to combine. Stir in tofu, apricots, olives, salt and black pepper and remove from heat. Place cooked couscous or quinoa onto a large serving platter. Carefully, make a well in the center of cooked grain. Place tofu mixture in the center. Serve with the garnishing of almonds and parsley.

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