Tofu with Olives and Preserved Lemon

Name: Tofu with Olives and Preserved Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tbsp vegetable oil; 1.5 lb extra firm tofu; 1 small onion; 3 garlic cloves; 1 tsp ground ginger; 1 tsp ground cinnamon; 2 cup low sodium vegetable broth; 1 preserved lemon; 0.667 cup green olives; 3 tbsp chopped parsley

Tofu, preserved lemon and green olives come together in this Moroccan dish, fragrant with ginger and cinnamon and simmered on the stove.

40 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: easy

1
Heat oil in a large skillet over medium heat. Sear tofu, turning occasionally, until golden and crisp on all sides, about 5 minutes. Remove from pan and drain on a paper towl lined plate.
5 min
2
Saute onion and garlic in the same skillet 2 to 3 minutes, or until onion is soft. Stir in ginger and cinnamon, then add broth and tofu. Cover and simmer 15 to 20 minutes, stirring once.
3
Rinse preserved lemon under cold water, discard pulp, and cut peel into small pieces. Stir into tofu mixture with olives and parsley. Season with salt and pepper, and serve.