Tofu Tagine with Apricots, Almonds and Cashews

I’m still here!! Barely… It has been a very interesting week. My husband is a welder/construction worker, so he doesn’t get a whole lot of time at home. I had just gotten used to him working 6 days a week, 10 hours a day when suddenly he decided to take some vacation time and he has been home since last Wednesday. It has been marvelous, but I just don’t know what to do with myself!

My daughter and I have a pretty set schedule during a normal week, but when daddy is home the schedule goes out the window. We have been staying up late, sleeping in late, watching lots of movies, eating at restaurants (*gasp*, shocking, I know…) and to add to the confusion, we have been unpacking so we can start packing. What? Yes, that is what we have been doing. You see, we have been living in my mother’s home for a long time but we are on the verge of moving to Seattle. We have kept most of our things in boxes while we lived here and now we have realized that, honestly, we don’t need half of the things we have. I know that order will soon emerge from the chaos, but for now I am sitting in the middle of a room full of the widest assortment of things imaginable all waiting to be assigned to their doom. They will be packed and taken with us, donated, sold or recycled (We will have to throw some things away, but I am trying to keep our footprint as small as possible…. good luck to us). I will have to admit that blogging may be more sporadic for a while since things are getting a little disorderly and crazy, but stick with me and I will continue to bring you recipes as often as I possibly can. You are amazing, and therefore deserve amazing food! I promise I will keep it coming.

Apricots and I do not have the best track record. The fuzzy little fruits have much the same effect on me as peaches, I can barely stand to touch that fuzzy-wuzzy skin (sends chills up my back) and eating them raw and unpeeled is out of the question. The minute that fuzz hits my tongue I feel like I am going to turn inside out. I just can’t stand it! When I saw that my produce box was going to have fresh apricots in it I got a little scared. I made a promise to myself though, I promised that I would eat everything that came in my box with no fear. It means living on the wild side and eating things that I would normally pass by without a second glace, but it also means that I have been trying new and amazing things that I never dreamed could be as delicious-ly amazing as they turn out to be. The recipe that I used the apricots for was no exception.

I have been obsessed with spices lately (and also obsessed with tofu, but that is nothing new… just something my husband has learned to live with 😉 ) so I decided to make a tagine style tofu dish. I don’t actually have a tagine (something that causes me considerable pain… it’s been on my Christmas list for years) so this is not a real tagine, even though it could definitely be made into one.

If you have never tried a Moroccan-style spicy dish like this, you are in for a real treat (in this case spice means tons of flavor, not heat). Each bit is an experience, with the subtle bite of cinnamon and ginger perfectly balanced by an unexpected rush of sweet fruitiness from the fresh apricots (thankfully cooking them removes the fuzz factor even though I did not peel them). Along with the spicy and sweet is a wonderful base of comforting savory flavors from the onions, carrots and tofu. Enjoy!

Tofu Tagine with Apricots, Almonds and Cashews

2 14 ounce blocks extra firm tofu, drained and pressed

1 medium yellow onion, diced

2 medium carrots, diced

2 cloves garlic, minced

2 teaspoons fresh, minced ginger

1 teaspoon coriander

2 teaspoons cumin

1 teaspoon ground cinnamon

1 cup vegetable stock

4 fresh apricots, seeded and chopped

1 tablespoon raw agave nectar

¼ cup almonds, roughly chopped

1 ½ cup cashews, roughly chopped and soaked in cool filtered water for 4 hours, then drained well

3 cups couscous, cooked

1. Take note of the prep needed for the tofu, cashews and couscous
2. Heat 1 teaspoon vegetable oil in a large frying pan or wok. Add onions and carrots, sauté over medium heat for 5 minutes.

3. Add the garlic, ginger, coriander, cumin and cinnamon. Sauté for a minute or two more, until the spices are fragrant.
4. Add the vegetable stock. Reduce heat to medium low, cover and cook for 30 minutes.
5. While the sauce is simmering, cut the tofu into 8 triangular cutlets. Drizzle olive oil over the cutlets and salt and pepper them well.

6. Grill or broil the tofu until golden brown, and keep it in a warm oven until you are ready to serve.
7. Add the agave and nuts to the sauce. Stir well and simmer for an additional 10 minutes.

To serve, place the tofu cutlets on top of the couscous. Spoon the apricot sauce over the tofu and couscous

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Tags: Food, plant based, recipes, tagine, tofu, vegan, vegetarian