Moroccan-Flavored Tofu With Apricots,
Olives and Almonds
Adapted from Vegan Holiday Kitchen by Nava Atlas.
3 tablespoons olive oil
Three 8-ounce packages baked tofu, cut into short strips
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 cooked quinoa (from 1 1/2 to 2 cups raw)
1/2 cup slivered almonds, lightly toasted
1/4 to 1/2 cup minced fresh parsley
1. Heat half of the oil in a large skillet. Add the tofu and sauté over medium heat until lightly browned on most sides. Remove tofu to a plate and set aside.
2. 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.
3. 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.
4. Stir in the ginger, cumin and cinnamon, followed by the lemon juice and agave nectar. Stir in the tofu, olives and apricots. Season with salt and pepper. Stir together; add more lemon juice and sweetener to taste.
5. To serve, spread the cooked 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.