Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu to remove excess water, then cut it into 2.5 cm cubes and set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 1 large chopped yellow onion and sauté for 8 minutes until it softens and becomes translucent.

3. 3

   Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute more until fragrant, being careful not to burn the garlic.

4. 4

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 0.25 teaspoon of ground cinnamon, and 1 teaspoon of sweet paprika, cooking for 30 seconds to toast the spices until they release their aroma.

5. 5

   Pour in 400 grams of crushed tomatoes, add 200 grams of pitted and halved Medjool dates, 400 grams of drained and rinsed chickpeas, and 500 milliliters of vegetable broth, stirring well to combine.

6. 6

   Gently add the prepared 500 grams of tofu cubes to the pot, bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it slow-cook for 2 hours, stirring occasionally.

7. 7

   Stir in the juice and zest of 1 whole lemon and 0.25 cup of chopped fresh cilantro into the tagine, taste, and season with salt and black pepper as desired.

8. 8

   Prepare 2 cups of uncooked couscous according to package directions while the tagine finishes, and serve the warm Tofu and Medjool Date Tagine ladled over the fluffy couscous, garnished with 2 tablespoons of toasted slivered almonds.