NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup canned chickpeas

1 medium carrot

1 small zucchini

0.5 medium yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tbsp tomato paste

0.5 tsp olive oil

1 tsp ras el hanout

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup vegetable broth

2 tbsp nutritional yeast

2 whole dried apricots

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cubed tofu, chickpeas, sliced carrots, and diced zucchini with olive oil, sea salt, and black pepper.

• 3

  Spread the mixture on the baking sheet and roast for 20 minutes until the vegetables are tender and the tofu is slightly golden.

• 4

  While roasting, heat a large deep skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until fragrant.

• 5

  Stir in the ras el hanout and tomato paste, cooking for 1 minute to toast the spices.

• 6

  Pour in the vegetable broth and add the roasted vegetable-tofu mixture, chopped apricots, and nutritional yeast.

• 7

  Simmer the tagine for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 8

  Stir in the lemon juice and garnish with fresh parsley before serving.