May Root Vegan Moroccan Tofu Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Preserved Lemon, 66 grams White Kidney Beans (one can) 425 grams*Artichoke Hearts (I used a can of progresso Progresso brand)Baked Sweet Potato 230 gramsTurnips, 211 grams (two small chopped & peeled)1/2 cup carrots*1 medium vidalia onion, 14 green olives choppedNasoya sprouted tofu plus organic super firm, 1 package2.5 tbsp canola oilBroth, Vegetable 2 cupsParsley, .25 cupsGarlic, 5 cloves1/2 tbsp each of cinnamon, turmeric, chili flakes1 tbsp coriander & cumin seeds toasted and groundsalt and pepepr
Step 1: In a small fry pan toast your cumin and coriander seeds for a few minutes. Once toasted I put all the spices in the ingredient list: cumin, coriander, red pepper flakes, turmeric, cinnamon, black pepper and sea salt into grinder. Grind everything together. Set aside.
Step 2: Next prep all you vegetables by dicing everything: onions, carrots, sweet potatoes, and turnip.
In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
Step 3: Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender.
Step 4: When the root veggies are tender, add the olives, beans, artichokes, tofu, chopped preserved lemon. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point. I omitted the olives and the artichokes sadly. These are two of my favourite things and I think they really would have added to the dish. I know that I wont forget these next time!
Step 5: Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Add salt if desired. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired
Serving Size: six servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANHALLINAN.
Step 2: Next prep all you vegetables by dicing everything: onions, carrots, sweet potatoes, and turnip.
In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
Step 3: Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender.
Step 4: When the root veggies are tender, add the olives, beans, artichokes, tofu, chopped preserved lemon. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point. I omitted the olives and the artichokes sadly. These are two of my favourite things and I think they really would have added to the dish. I know that I wont forget these next time!
Step 5: Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Add salt if desired. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired
Serving Size: six servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANHALLINAN.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 684.6 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 8.5 g
- Protein: 12.3 g
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