Search form

Slow Cooker Sweet & Savory Moroccan-Style Tofu

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

You Might Also Like...

Hot Brown Rice Cereal with Dried Fruit

Pumpkin Risotto

a bowl of risotto with chopped pumpkin on top

Grilled Tofu with Fresh Herb Sauce

slices of tofu on the grill with a little oil
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.