A vegetarian variation on Tagine, a delightful North African Berber stew.

Ingredients

14oz package Extra-firm Tofu, drained and cubed
1 tbsp olive oil
3 garlic cloves, minced
1 cup chopped yellow onion
4 medium carrots, peeled and cut into bite-sized pieces
1 tbsp peeled fresh ginger, minced
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp ground cinnamon
1 cup beef stock
14oz can diced tomatoes with juice
1/2 cup golden raisins
18 pitted green olives, rinsed, drained, and halved
1/4 cup chopped fresh cilantro
3 tbsp lemon juice
3 cups hot cooked couscous
Salt to taste

Directions

1. Heat skillet on medium-high heat and add oil, garlic, onion, and carrots.
2. Saute for 2 minutes.
3. Add ginger, cumin, black pepper, red pepper, and cinnamon.
3. Add stock and can of tomatoes.
4. Simmer until carrots are tender and stew reaches desired consistency.
5. Add tofu and simmer until it is heated through.
6. Remove from heat and add raisins, olives, cilantro, lemon juice, and salt.
7. Serve over couscous.

Adapted from recipe in Cooking Light November 2015.