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Sunny tofu with taste from Morocco

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Forget everything about tasteless tofu, this is the good stuff! Super-easy to make but you need a bit of time as the onions really should be slow baked soft to blend nicely with the rest.

 

I usually make rather a lot from this dish once I’m started. Then I know I’m settled for a hearty lunch, a small midnight-something coming home late from the pub and maybe even some leftovers for my breakfast sandwich. That is as long as I don’t have to share one of my favorite dishes…
The vegetables you can vary for what you have available in your refrigerator but the onions are important as well as all the spices. This time, I decided to get inspired by the great flavors of the Moroccan cuisine with both preserved lemon, cumin and fresh cilantro. You might as well go more towards the Italian or why not Swedish kitchen with adding a little dill and horseradish?

However, this is good. Hope you will try it!

Sunny tofu with taste from Morocco

For two hungry persons
Ingredients
Taste and odor free coconut oil or other neutral oil for frying
2 yellow onions
4-5 big mushrooms (or smaller but more)
1/2 courgette
1 handful of cherry tomatoes, divided in two
325 g firm, plain tofu (organic)
1 pinch of turmeric
1/2 teaspoon smoked paprika powder
2 pinches of cumin
1 teaspoon dried thyme
1/4 pickled, salted lemon, thinly sliced
A handful olives, cut in halfs
A handful of cilantro, basil or parsley
Pepper and (black) salt

How do I do it?
1. Begin by peeling the onion, divide it in half and shred it into coarse shreds. Slice the mushrooms. Pour the oil in a skillet and turn on the heat. Add the onion and fry for about five minutes on low heat, until soft and translucent. Then add the sliced mushrooms and continue frying for another five minutes.
2. Divide the courgette into quarters and slice it into thin slices. Divide the cherry tomatoes.
Add courgette and tomatoes to the other fried vegetables. Continue baking until all the vegetables are al dente. Season with salt and pepper.
3. Pour all the vegetables in a separate bowl and set aside.
4. Allow the tofu to drain on a paper towel and press with your hand to get as much liquid out as possible. Crumble the tofu with a knife or your hands.
5. Pour some oil into the pan  and turn on the heat. Add the tofu, when the pan is hot. Bake on a fairly high heat, stirring continuously at the bottom of the pan so that it doesn’t get burned. Fry the tofu for about five minutes. Dice in the meantime the preserved lemon finely, set aside.
6. Add all the spices to the tofu and stir well.
7. When the tofu is completely ready, add the prepared vegetables and diced lemon to the pan.
8. Chop a handful cilantro, parsley or basil leaves a little rough and fold them into the tofu. Add the cut olives. Done!
Enjoy your tofu as dinner with some fresh salad on the side, for lunch as topping to your sandwich or why not breakfast!

This recipe is free from gluten, lactose and sugar.

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