This root vegetables and smoked tofu version of this famous Moroccan dish is delicious, nutritious & hearty. You’ll love this recipe made with local vegetables but still have that delicious southern flavor. Serve it with some bread, cousous, …
Do not hesitate to share your creation on Instagram with #minimalistvegan and tag me @vegandfred. I can’t wait to see your delicious pictures.
Root vegetable tagine with smoked tofu and Ras El Hanout
This root vegetables and smoked tofu version of this famous Moroccan dish is delicious, nutritious & hearty. This recipe is made with local vegetable but still have that delicious south flavor. Serve it with some bread, cousous, …
Cost : €4
Equipment
- A large pot / Cocotte
- A cutting board
- Wooden spoon
Ingredients
- 300 g smoked
- 2 turnips
- 2 parsnips
- 3 carrots
- 1 medium sweet potatoes or 2 small
- 500 g diced tomatoes
- 250 ml vegetable broth
- 240 g cooked chickpeas
- 2 à 4 dates optional
- 2 tbsp olive oil
- 1 à 2 cm fresh ginger
- 1 onion
- 3 cloves garlic
Spices
- 2 tsp Ras El Hanout
- 1 tsp cumin
- 1 tsp cinnamon
- 3 à 4 bay leaves
- Salt and pepper to taste
Side
- 200 g couscous gluten free if necessary
Toppings
- almonds
- seeds
- fresh coriander
Instructions
- Chop the vegetables and set aside.
- Chop the onion, add the olive oil to a large cocotte/pot and soften the onions for a few minutes. Mince and add the garlic and the grated ginger and cook for a further minute.
- Add the spices and cook for a further minute.
- Diced the tofu and add to the cocotte. Add also the vegetables, cook for a further 1 to 2 minutes.
- Add the diced tomatoes and vegetables broth. Bring to a boil and let simmer for 15 to 20 minutes.
- In the meantime, drain the chickpeas. Pit and chop the dates and olives. Set aside.
- Add the chickpeas and chopped dates and olives. Simmer for 10 minutes extra or until the vegetables are cooked.
- Remove the bay leaves and season to taste.
- Serve with bread, couscous, … Top with almonds, seeds, fresh cilantro, …
- Keep in an airtight container up to 5 days in the fridge or up to 1 month in the freezer.
Nutrition
Serving: 1portionCalories: 749kcalGlucides: 134gProtein: 29gGraisses: 16gGraisses Saturées: 2gSodium: 534mgFibre Alimentaire: 23gSucres: 46gCalcium: 228mgIron: 7mg
The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.
Did you make this recipe?Tag me on Instagram @vegandfred & #minimalistvegan!
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