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Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Moroccan-Flavored Tofu with Apricots, Olives and Almonds Related:   Africa, gluten-free, kid-friendly, rice & grains, Rosh Hashanah, Sukkot, vegan, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 8 servings

Bursting with an offbeat combination of flavors, this dish is inspired by a classic Moroccan recipe. It most resembles the classic tagine, a stew-like dish with salty, sweet and tart flavors. Most of the traditional ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t be daunted by the ingredient list; it’s an easy dish that comes together quickly and is also a feast for the eyes.


  • 2 tablespoons olive oil
  • 2 8-ounce packages baked tofu (see note), cut into bite-sized strips or cubes
  • 1 medium onion, quartered and thinly sliced
  • 4 cloves garlic, minced
  • 6 scallions, white and green parts, thinly sliced
  • 3 tablespoons unbleached white flour
  • 2 cups prepared vegetable broth
  • 1–2 teaspoons grated fresh or jarred ginger, to taste
  • 1 teaspoon ground cumin
  • Pinch of cinnamon
  • 2 tablespoons lemon juice, or more, to taste
  • 2 tablespoons agave nectar or natural granulated sugar, or to taste
  • 1 cup small green pimiento olives
  • ¾ cup sliced dried apricots
  • Salt and freshly ground pepper to taste
  • 3–4 cups hot cooked quinoa (from 1½–2 cups raw)
  • ½ cup slivered almonds, lightly toasted
  • ¼–½ cup minced fresh parsley


  • Heat half of the oil in a large skillet. Add the baked tofu and sauté over medium heat until lightly browned on most sides. Remove tofu to a plate and set aside. Heat the remaining oil in the skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and white parts of the scallion and continue to sauté until all are golden. Stir in the green parts of the scallion, then sprinkle in the flour, stirring it in quickly. Add the broth and bring to a simmer, stirring constantly until the mixture thickens.
  • Stir in the ginger, cumin and cinnamon, followed by the lemon juice and agave nectar. Stir in the tofu, olives and apricots. Season gently with salt and pepper. Stir together; add more lemon juice and sweetener if you’d like a more pronounced sweet and tart balance.
  • To serve, spread the cooked quinoa on a large serving platter; make a well in the center by pushing the grain off to the perimeter of the platter, then pour the tofu mixture into the center. Sprinkle the almonds and parsley evenly over the top and serve.
  • Note: Soy Boy Tofu Lin is my favorite brand for dishes like this, but feel free to use your favorite variety of firm, flavored baked tofu. You can also use a vegan “chicken” product if you prefer.
  • Recipe adapted from Vegan Holiday Kitchen by Nava Atlas © 2011, 2017. Photo by Susan Voisin. Published by Sterling Publishing; reprinted by permission.

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