Tofu Tagine

This was a quick and tasty dinner that was quite easy to put together. The recipe comes from a little book of Rachel Ray recipes. Despite the fact that I find her annoying as a TV personality, she makes some good food. This book is also the source of my turkey chili. I haven’t made a lot of the things in it, but what I have made has turned out well and been quite good. I came across the recipe will trolling through the indexes of my smaller cookbooks, looking for inspiration. I tend to cook primarily from recipes I find online, and treat my cookbook collection more as a reference tool. This was a great reminder that I need to make more use of them!

In this particular case, I did make a significant modification of the recipe, which is actually called Quick Tagine-Style Chicken with Couscous. I feel like I’ve been eating a lot of meat lately, and I wanted to make this vegetarian. So, I subbed in some tofu and I think it worked out quite well. Below is the modified recipe; if you want to do chicken you would just start by browning 1 3/4 lbs. of cubed chicken breast.

Tofu Tagine
Adapted from “Quick Tagine-Style Chicken”
Rachel Ray Top 30-Minute Meals: Comfort Food
2 TB olive oil
4 cloves garlic, smashed
16oz extra firm tofu, pressed and cubed (small cubes, not quite a dice)
salt and pepper
2 medium yellow onions, sliced
10 pitted prunes, coarsely chopped (I used dried, which seemed to work fine)
1/4 golden raisins (yes, I even included the raisins)
2 C chicken or veg broth

Spice blend: (mix together in a small cup or bowl & set aside)
1 1/2 t cumin
1 1/2 t paprika (calls for sweet, I think mine is just generic)
1/2 t coriander
1/2 t turmeric
1/8 t cinnamon

Couscous: (bring stock to a boil, add the rest, cover and take off the heat; let sit 5-6 minutes)
14oz can or 2 C chicken or veg stock
2 C couscous
2 TB olive oil
2 scallions, finely chopped

Heat a large, lidded skillet over medium high heat. Add olive oil and smashed garlic, and scatter tofu around the pan in an even layer. Season with salt and pepper, and saute until the tofu starts to brown (careful not to burn the garlic). Add onions, prunes, raisins and broth. Scatter spices over the top (don’t stir) and cover. Reduce heat to medium and cook 7-8 minutes, then remove lid and stir. Cook 2-3 minutes more to reduce sauce and adjust seasoning as desired.

Serve over couscous (great with a side of chutney and pita chips; call it fusion).