Bursting with an a combination of traditional Moroccan flavors—salty, sweet, and tart — tofu with apricots, olives, and almonds was inspired by a classic recipe from that cuisine. It’s a wonderful company dish in the fall and winter months, and is a fantastic choice as a vegan Jewish New Year (Rosh Hashanah) main dish.
Most of the original ingredients remain in this veganized recipe, other than the chicken customarily used in this dish; this version swaps in baked tofu. If you prefer, though, you can use a plant-based chicken substitute. In its original form, this dish couscous, being that it’s Moroccan, but this recipe gives the option of using quinoa.
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. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas; photos by Susan Voisin.
More vegan Jewish New Year
(Rosh Hashanah) recipes
Seven-Vegetable Couscous
Carrot and Sweet Potato Tzimmes
Vegan Potato Kugel
Vegan Matzo Ball Soup
Vegan Honey Cake
Bursting with an a combination of traditional Moroccan flavors—salty, sweet, and tart—this recipe for tofu with apricots, olives, and almonds was inspired by a classic recipe from that cuisine. I like to use Soy Boy Tofu Lin for this dish, but use whatever type of baked tofu is available to you — or a plant-based chicken substitute, as mentioned in the headnote.Moroccan-Inspired Tofu with Apricots, Almonds, & Olives
Ingredients
To serve
Instructions
Notes
- Here are more main dishes and Jewish vegan recipes
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