Ingredients
-
3
-
1 1/2
-
1
-
3
-
1
-
1
-
2
-
1
-
2/3
-
3
-
-
-
-
-
Directions
Tofu With Olives and Preserved Lemon, From the October 08 Vegetarian Times This recipe is undried by me so far I’ll update when I have tried it I have also posted a recipe to make preserved lemons This is said to be a Moroccan style dish, so it is probably served with couscous I would use whole wheat couscous or may even just serve with brown rice We’re not purists by any means , From the October 08 Vegetarian Times This recipe is undried by me so far I’ll update when I have tried it I have also posted a recipe to make preserved lemons This is said to be a Moroccan style dish, so it is probably served with couscous I would use whole wheat couscous or may even just serve with brown rice We’re not purists by any means
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Steps
|
1
Done
|
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. |
|
2
Done
|
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
Done
|
Rinse Preserved Lemon Under Cold Water, Discard Pulp, and Cut Peel Into Small Pieces. Stir Into Tofu Mixture With Olives and Parsley. |
|
4
Done
|
Season With Salt and Pepper, and Serve. |
