Tofu With Olives and Preserved Lemon |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From the October 08 Vegetarian Times. This recipe is undried by me so far. I'll update when I have tried it. This is said to be a Moroccan style dish, so it is probably served with couscous. I would use whole wheat couscous or may even just serve with brown rice. We're not purists by any means. Ingredients:
3 tablespoons vegetable oil |
1 1/2 lbs extra firm tofu, drained and cut into 1 inch cubes |
1 small onion, finely chopped (1/2 cup) |
3 garlic cloves, minced (1 tbsp) |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
2 cups low sodium vegetable broth |
1 preserved lemon |
2/3 cup green olives |
3 tablespoons chopped parsley |
Directions:
1. Heat oil in a large skillet over medium heat. Sear tofu, turning occasionally, until golden and crisp on all sides, about 5 minutes. Remove from pan and drain on a paper towl lined plate.
2. Saute onion and garlic in the same skillet 2 to 3 minutes, or until onion is soft. Stir in ginger and cinnamon, then add broth and tofu. Cover and simmer 15 to 20 minutes, stirring once.
3. Rinse preserved lemon under cold water, discard pulp, and cut peel into small pieces. Stir into tofu mixture with olives and parsley.
4. Season with salt and pepper, and serve.
|
|