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Slow Cooker Sweet & Savory Moroccan-Style Tofu

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A slow cooker in use on a kitchen counter top.
Prep Time: 
8 hours 15 min prep time
Number of Servings: 
serves 6
Recipe Source: 
Tahini & Turmeric by Vicky Cohen & Ruth Fox ($24.99, Da Capo, 2018)

Ingredients

  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp salt
  • 1⁄2 tsp freshly ground black pepper
  • 16 oz extra-firm tofu, cut into 1⁄2 inch dice
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 carrots, sliced
  • 2 shallots, diced
  • 15 pitted prunes, roughly chopped
  • 15 dried apricots, roughly chopped
  • 1⁄2 cup raisins
  • 3 cups low-sodium vegetable broth or water
  • 2 cups freshly squeezed orange juice
  • 1⁄2 cup balsamic vinegar
  • 1⁄4 cup freshly squeezed lemon juice
  • Sliced toasted almonds, for garnish (optional)

Equipment

  • Slow cooker

Directions

  1. Combine smoked paprika, garlic powder, onion powder, cumin, turmeric, salt, and black pepper in a small bowl and mix well. Set aside.
  2. Combine diced tofu with 1 tablespoon of the oil in a large bowl and mix well, using your hands. Add half of the spice mixture and mix again so tofu is well coated.
  3. Heat a large, nonstick skillet over medium heat. Add tofu and cook for 3 to 4 minutes, stirring often, or until it starts to brown slightly.
  4. Spread remaining tablespoon of oil on bottom of a 6-quart slow cooker. Add cooked tofu and remaining ingredients, except almonds. Add remaining spice mixture and stir well. Cook on High for 8 hours.
  5. Garnish with sliced almonds before serving.

Notes

No slow cooker? No problem. Here are the stovetop instructions:

  1. Prepare the spices and cook the tofu as noted above.
  2. Heat the remaining tablespoon of olive oil in a large soup pot. Add the carrots and shallots and cook over medium heat for 3 to 4 minutes, or until the shallots are translucent, stirring often.
  3. Add the balsamic vinegar and cook for an additional 4 minutes.
  4. Add the prunes, apricots, raisins, broth or water, orange and lemon juices, and the remaining spice mixture. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally.
  5. Add the cooked tofu and chickpeas, lower the heat to Low, and simmer for 30 minutes.
Nutrition Info: 
669 Calories, 8 g Protein, 80 g Carbohydrates, 8 g Fiber, 36 g Total fat (18 g sat), 349 mg Sodium, ★★★★ Magnesium, ★★★ Phosphorus, ★★ Iron, Zinc, ★ Vitamin B1 (thiamine), B6, K, Potassium

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