Moroccan Tofu & Vegetables

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I love the website and mobile app from Happy Cow – it helps us find vegan eats wherever we go. We have been lucky – we found so many great vegan places including Nucleus Foods in Luzerne, PA. I recently received a cookbook compiled by the site. It is chock full of interviews with the owners of top-rated restaurants from all over the world – Israel, Europe and the U.S. It is interesting to see what is happening on the vegan scene outside of NYC!

There is a recipe for Moroccan Tajine from SunCafe Organic in Los Angeles. I love the concept and flavor profile but I adapted it to fit my cooking style – almost one pot and super easy. This dish was a big hit and has become a staple dinner in my house! Tonight I served it over rice. Couscous, polenta, or potatoes would work equally well.

Serves 2

1/2 block of extra firm tofu
2 carrots
4 scallions
1 clove of garlic
1/2 regular size zucchini
1/2 of an apple
1/2 cup frozen peas
Water, for sautéing
2 tablespoons sesame seeds, optional
1/2 cup cashew milk *
The juice of 1/2 lemon
1/4 teaspoon cinnamon
1/4 teaspoon paprika
Fresh dill, about 1 tablespoon **
Salt, to taste

* Cashew milk thickens as it cooks. If it gets too thick for your liking, add a few tablespoons of water. Make your own cashew milk by adding 1 cup of cashews to 3 cups of filtered water into the Vitamix and let it rip until blended. If you don’t have a Vitamix soak the cashews for at least 4 hours or soak them for 10 minutes in boiling water. Drain the soaking water or cooking liquid and use fresh filtered water to make your milk. Save the rest for tomorrow’s breakfast.

** If you only have dried dill, use about 1/2 tablespoon, but adjust to your liking.

Prep everything. Cut the tofu into small cubes. Slice the carrots into half moons. Cut the scallions into rounds, using the white and green parts. Press the garlic. Dice the zucchini and apple. Defrost the peas. Chop the dill if using fresh. Save some extra dill and scallions for garnish.

In a small steamer, steam the carrots until just soft, easily pierced with a fork.

At the same time, drop scallions, garlic and zucchini into a pan with sides. Add a few tablespoons of water and cook on medium heat until the zucchini is bright green. Add the carrots, apples and peas and tofu. Cook for a few minutes to heat the tofu and soften the apples.

Add the sesame seeds, dill, cinnamon and paprika and gently mix with a wooden spoon. Add the cashew milk and fresh lemon juice and gently mix again until everything is coated. Continue to cook on medium to low heat until the sauce is bubbling and it smells delicious.

Sprinkle with dill and scallions for garnish. Enjoy!

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