Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu to remove excess water, then cut it into 2 cm cubes.

2. 2

   In a medium pot, bring 1 liter of vegetable broth to a gentle simmer and carefully poach the tofu cubes for 10 minutes, then remove them with a slotted spoon and set aside.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 chopped medium onion and cook until softened, about 5 minutes.

4. 4

   Stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, and 1/2 teaspoon of smoked paprika, cooking for 1 minute until fragrant, then pour in 400 grams of canned diced tomatoes (undrained).

5. 5

   Add 400 grams of drained and rinsed chickpeas, the poached tofu, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot, stirring well to combine, and simmer for 15 minutes to allow the flavors to meld.

6. 6

   Stir in 150 grams of fresh spinach and the juice of 1/2 a lemon, cooking for 2-3 minutes until the spinach wilts.

7. 7

   Serve the Poached Tofu and Chickpea Mediterranean Tagine hot, garnished with 1/4 cup of fresh chopped parsley.