Tofu Lemon and Olives Tagine

Tofu Lemon and Olives Tagine

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Tagines are a Moroccan dish that is a stew cooked in a special shaped earthenware. I didn’t have a big enough tagine dish here so I used an earthenware chinese pot.

I love tagines but most of the recipes I have include some kind of meat or fish, so I made up this one from a few different recipes.

You will need for 4-6 people :

• 3 potatoes
• 2 cups frozen peas
• 2 Tablespoons Olive Oil
• 3 Tablespoons tapenade (or sliced green olives)
• 3 Tablespoons Lemon confit aromatic sauce (or preserved lemon slices or zest of one lemon  plus a few slices plus juice)
• 3 garlic cloves
• 1 pack of tofu extra firm
• Ras el hanout 1 teaspoon (optional, you can replace here by a mix of coriander, chili, turmeric and salt)
• ginger powder 1 teaspoon
• paprika 1/2 teaspoon
• Coriander powder 1 teaspoon
• water 2 cups
• earthenware

Cut the onion in slices, chop the garlic

Cut the potatoes into cubes and rinse

Brown the onion into the Olive Oil.

Add the garlic then ginger, coriander, ras el hanout, paprika and the 2 cups of water

In the earthenware pot, add the tapenade (or green olive slices)

Then the lemon confit (or preserved or zest and slices and juice

Then add the frozen peas

Then the potatoes and onions and spices in water.

Mix well then add the tofu last, add salt .

Mix one last time being careful not too crush the tofu, cook 45 minutes or until tender at 350F

enjoy!