Wednesday, 3 March 2010

Tofu Tagine

This recipe is best with proper harissa paste if you can find it. If you can't then some chopped chillies will make do as a substitute.


  • 2 tbsp sunflower oil

  • 4 small onions, finely chopped

  • 2 cloves garlic, pealed and chopped

  • 6 small carrots, washed and sliced into 2 cm pieces

  • 2 courgettes, washed and sliced into 2 cm pieces

  • 1 tsp cinnamon powder

  • 1 tsp ground ginger

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp turmeric powder

  • 1 tsp harissa paste

  • 250g firm tofu, chopped in 2 cm pieces



  1. Fry the onions and garlic in a large pan (a wok or tagine is best) until soft.

  2. Add the carrots, courgettes and all the spices and harissa paste.

  3. Add 250ml of water and simmer for 5 minutes.

  4. Carefully stir in the tofu pieces and then simmer for 20 minutes on a low heat with the lid on.

  5. Serve with freshly made cous-cous.

Serves 2 to 3.

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