Moroccan-Inspired Tofu with Apricots, Almonds, & Olives

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

Yield: 6 to 8

Moroccan-Inspired Tofu with Apricots, Almonds, & Olives

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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.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons olive oil
• Two 8-ounce packages or three 5.5-ounce packages baked tofu, cut into strips
• 1 medium onion, quartered and thinly sliced
• 3 cloves garlic, minced
• 4 scallions, white and green parts, thinly sliced
• 1 to 2 teaspoons grated fresh or squeeze-tube ginger, to taste
• 1 teaspoon ground cumin
• Pinch of cinnamon
• 2 tablespoons lemon juice, or to taste
• 2 tablespoons agave nectar or natural granulated sugar, or to taste
• 2/3 cup small green pimiento olives
• 2/3 cup sliced dried apricots
• Salt and freshly ground pepper to taste

To serve

• 3 to 4 cups hot cooked couscous or quinoa (from 1 1/2 to 2 cups raw)
• 1/2 cup slivered almonds, lightly toasted
• 1/4 to 1/2 cup minced fresh parsley

Instructions

1. 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.
2. 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. 
3. Stir in the green parts of the scallion, ginger, cumin, and cinnamon, followed by the lemon juice and agave nectar. 
4. 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.
5. To serve, spread the cooked couscous or 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.

Notes

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.

If you like this Sephardic Jewish recipe, you might also enjoy …

Seven-Vegetable Couscous

Here are more Jewish vegan recipes.