Recipe: Moroccan-Flavored Tofu with Apricots and Olives

the appetizer:

Vegan Holiday Kitchen, More Than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas includes recipes like Pumpkin or Squash Mini-Loaves; Red Quinoa Pilaf with Kale and Corn; and Moroccan-Flavored Tofu with Apricots and Olives.

Moroccan-Flavored Tofu
with Apricots and Olives

8 or more servings

Can be made Gluten-free by replacing flour with a gluten-free flour or potato starch. Can be made Nut-free by omitting almonds.

Bursting with on offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe was inspired by a classic Moroccan recipe. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish.

3 tablespoons olive oil or other healthy vegetable oil
3 8-ounce packages baked tofu
1 medium onion, quartered and thinly sliced
4 cloves garlic, minced
6 scallions, white and green parts separated, 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
2 tablespoons agave nectar
1 cup small green pimiento olives
3/4 cup sliced dried apricots
Salt and freshly ground pepper to taste
3 to 4 cups hot cooked quinoa (from 1-1/2 to 2 cups raw)
1/2 cup slivered almonds, toasted
1/4 to 1/2 cup minced fresh parsley

1. Heat half the oil in a large skillet. Add the baked 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 ofthe 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 gently with salt and pepper. Stir together; add more lemon juice and sweetener if you'd like a more pronounced sweet and tart balance.

5. To serve, spread the cooked quinoa on a large serving platter; make a well in the center by pushing the grain offto the perimeter of the platter, then pour the tofu mixture into the center. Sprinkle the almonds and parsley evenly over the top and serve.

from:
Vegan Holiday Kitchen
More Than 200 Delicious, Festive Recipes for Special Occasions
by Nava Atlas
Sterling 2011
Hardcover, 320 pages, $24.95
ISBN-10: 1402780052
ISBN-13: 978-1-4027-8005-9
Recipe reprinted by permission.

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