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Fig Tofu Tagine

Fig Tofu Tagine


Fig Tofu Tagine

Makes 6-8 servings


  • 10 ounces firm tofu
  • 1/2 cup boiling water
  • 1 cup Orchard Choice or Sun-Maid California Dried Mission or Golden Figs, cut in half
  • 3 teaspoons agave
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper,
  • 1 1/2 teaspoons kosher salt
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 3 cups cauliflower, broken down into small florets
  • 2 tablespoons preserved lemon, seeds removed + chopped
  • 1/3 cup picholine olives, pitted
  • 2 cups low-sodium veg. broth
  • ½ cup chopped parsley
  • ½ cup almonds, toasted
  • Cooked organic brown rice


Press the tofu between two paper towel-lined plates with a plate on top that’s weighted down with something heavy like a cookbook or saucepan to drain for 15 minutes. Preheat the oven to 350°F.


Pour boiling water over the figs. Stir in agave, lemon juice, and cinnamon in a small bowl. Set aside.


Drizzle olive oil into the tagine. Set over low heat for 3 minutes. Add in onion, bell pepper, and ½ teaspoon salt, increasing the heat to medium low. Cook for 5 minutes.


Meanwhile, slice the tofu into 1-inch rectangles. Set aside.


Into the tagine, add the garlic, ginger, turmeric, and coriander, stirring continuously and tempering the spices until aromatic, 1 minute. Toss the cauliflower and tofu into the spiced oil to coat. Add in preserved lemon, olives, figs (and soaking liquid), broth, and parsley. Bring to a boil. Cover and transfer to the oven to cook for 45 minutes. Serve with rice or couscous.


Recipe by Annelies Zijderveld for Valley Fig Growers