july 21, 2009

We finally got around to making a tagine with our preserved lemons.

Tofu Tagine

1 package firm tofu
1 onion, diced
3 tablespoons extra virgin olive oil
1/3 cup grated tomato (see below)
1/4 tsp paprika
3/4 tsp ground cumin
1/2 tsp cinnamon
1 tsp crushed garlic
1 bay leaf
1 fresh lemon, quartered
2 tbs chopped flat-leaf parsley
4 to 5 dry saffron threads, crumbled
12 olives
1 tbs capers
1 preserved lemon, cleaned and chopped
salt and pepper

Remove tofu from packaging and pat to dry. Cut tofu into cubes. Over moderate heat, saute the onion in olive oil for 3 to 4 minutes. Add the tomato, cinnamon, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.

Add tofu, bay leaf, and the fresh lemon quarter to the pan, toss to coat. Add the saffron and to 1 cup of hot water. Remove saffron threads and add water to the pan. Salt and pepper to taste. Reduce the heat to very low and simmer until sauce is a little thicker, about 10-15 minutes. Remove from heat and add olives, capers and preserved lemons. Serve with rice.

To grate tomatoes: Slice tomatoes in half and squeeze to remove seeds. Grate the tomato halves, cut side facing the grater. In the end, you’ll be left with just the tomato skin, which can be discarded.






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