Vegan Holiday Kitchen, More Than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas includes recipes like Pumpkin or Squash Mini-Loaves; Red Quinoa Pilaf with Kale and Corn; and Moroccan-Flavored Tofu with Apricots and Olives.
8 or more servings
Can be made Gluten-free by replacing flour with a gluten-free flour or potato starch. Can be made Nut-free by omitting almonds.
Bursting with on offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe was inspired by a classic Moroccan recipe. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish.
1. Heat half 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 ofthe scallion, then sprinkle in the flour, stirring it in quickly. Add the broth and bring to a simmer, stirring constantly until the mixture thickens.
4. Stir in the ginger, cumin, and cinnamon, followed by the lemon juice and agave nectar. 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 quinoa on a large serving platter; make a well in the center by pushing the grain offto the perimeter of the platter, then pour the tofu mixture into the center. Sprinkle the almonds and parsley evenly over the top and serve.
This page created December 2011
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