Sweet & Savory Moroccan-Style Tofu

Set it and forget it in your slow cooker.

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)
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.
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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Tags
main course
slow cooker
gluten-free
vegetarian
tofu

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