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.