Sweet & Savory Moroccan-Style Tofu
Set it and forget it in your slow cooker.
Prep Time
8 hours 15 min prep time
Number of Servings
serves 6
Ingredients
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp salt
  • [q:1/2] tsp freshly ground black pepper
  • 16 oz extra-firm tofu, cut into [q:1/2] inch dice
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 carrots, sliced
  • 2 shallots, diced
  • 15 pitted prunes, roughly chopped
  • 15 dried apricots, roughly chopped
  • [q:1/2] cup raisins
  • 3 cups low-sodium vegetable broth or water
  • 2 cups freshly squeezed orange juice
  • [q:1/2] cup balsamic vinegar
  • [q:1/4] cup freshly squeezed lemon juice
  • Sliced toasted almonds, for garnish (optional)
Directions
  1. Combine smoked paprika, garlic powder, onion powder, cumin, turmeric, salt, and black pepper in a small bowl and mix well. Set aside.
  2. Combine diced tofu with 1 tablespoon of the oil in a large bowl and mix well, using your hands. Add half of the spice mixture and mix again so tofu is well coated.
  3. Heat a large, nonstick skillet over medium heat. Add tofu and cook for 3 to 4 minutes, stirring often, or until it starts to brown slightly.
  4. Spread remaining tablespoon of oil on bottom of a 6-quart slow cooker. Add cooked tofu and remaining ingredients, except almonds. Add remaining spice mixture and stir well. Cook on High for 8 hours.
  5. Garnish with sliced almonds before serving.
Nutrition Info
669 Calories, 8 g Protein, 80 g Carbohydrates, 8 g Fiber, 36 g Total fat (18 g sat), 349 mg Sodium, [nutrition:4] Magnesium, [nutrition:3] Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), B6, K, Potassium