Moroccan Tofu Tagine w/ Jeweled Couscous

[Guest guest]

Vegetarian Times ran a Best Soy Recipe contest and this recipe was the

winner. It sounds delicious. I'll enter the other 5 recipes that are featured

in the October 2000 issue and post them as well.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Moroccan Tofu Tagine w/ Jeweled Couscous - Veg Times

 

Recipe By : Vegetarian Times - October 2000

Serving Size : 6 Preparation Time :0:00

Categories : **To Eat-Lf Tofu

Want To Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sliced almonds -- 2 oz.

2 tablespoons olive oil

1 pound extra-firm tofu, drained -- cut in 3/4 " cubes

1 large Vidalia onion -- chopped

3 large garlic cloves -- minced

1 1/2 teaspoons ground ginger

1 1/4 teaspoons ground cinnamon

1/4 teaspoon paprika

3/4 teaspoon ground cumin

1 cup low-sodium vegetable broth

2 tablespoons honey

juice & grated peel of 1 lemon

COUSCOUS:

2 1/4 cups low-sodium vegetable broth

1 1/4 cups uncooked couscous

1/4 cup dried cranberries -- chopped

1/4 cup dried apricots -- chopped

3 tablespoons fresh Italian parsley -- minced

3 tablespoons fresh mint -- minced

juice & grated peel of 1 lemon

 

1. In a small dry skillet, cook almonds over medium heat until fragrant,

shaking pan occasinally, 1 to 2 minutes. Remove to a plate and set aside.

 

2. In a large skillet, heat 1 T. oil over medium-high heat. Add tofu and

stir-fry until lightly browned, about 7 minutes. Remove to another plate.

 

3. In same skillet, heat remaining 1 T. 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 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 pepper to taste.

 

6. Divide couscous mixture among 6 plates and top with tofu. Drizzle with

honey-almond sauce and serve at once.

 

Per serving:

365 calories; 12 g. protein; 11 g. fat (1 g. sat. fat); 44 g. carbohydrates;

0 cholesterol; 137 mg. sodium; 4 g. fiber

 

NOTE: " The entire staff gave this exotic yet easy tofu recipe from Camilla

Saulsbury of Bloomington, IN an unequivocal rave review. It's accented with

almonds, cinnamon, ginger, and 2 kinds of dried fruit for a hint of

sweetness. "

 

 

KB Note: I would cook the couscous while the tofu was cooking to save a

little time.

 

 

typos by Karin Baumgardner 9/30/2000

 

 

 

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NOTES : This was the 1st prize winner in Vegetarian Times' Best Soy Dishes

contest.