Tagine with seaweed, tofu and sweet potato

Super tasty recipe with tofu marinated in seaweed broth. No better way to go fish-free through life and still enjoy the taste. Well, if at least you need it (otherwise I do;)). The disadvantage is that you should do part of the recipe (the seaweed broth and marinating the tofu) 1 or 2 days in advance. A little more work but the better the taste.

Print Recipe

Tagine with seaweed, tofu and sweet potato Yum

Servings

people

Ingredients

• 450 ml vegetable stock
• 100 gram Seeweed dried mixed seaweed (eg dulse, nori, kombu, wakame, arame, ...)
• 250 gram Tofu dry-pressed and in 4 large pieces
• 1,5 pieces Onion peeled and chopped
• 25 gram Ginger fresh ginger - peeled and grated
• 2 large pieces Sweet potatoes peeled and diced 1 to 1.5 cm
• 1 big Carrot peeled, halved lengthwise and thinly sliced
• 1 Red bell pepper seed and seed lists removed and in narrow strips
• 2 tbsp Tomato paste
• 1 tbsp cumin powder
• 1 tbsp Coriander powder
• 1 tsp Turmeric powder
• 0.25 tsp Star anise powder
• 1 tsp Paprika powder
• 2 tbsp Curry powder (spicy or not)
• 0.5 Lemon juice + zest
• Pepper to taste
• Salt to taste
• Coriander fresh coriander - to garnish
• 3 tbsp Oil olive or coconut oil - for baking

Servings people Ingredients 450 ml vegetable stock 100 gram Seeweed dried mixed seaweed (eg dulse, nori, kombu, wakame, arame, ...) 250 gram Tofu dry-pressed and in 4 large pieces 1,5 pieces Onion peeled and chopped 25 gram Ginger fresh ginger - peeled and grated 2 large pieces Sweet potatoes peeled and diced 1 to 1.5 cm 1 big Carrot peeled, halved lengthwise and thinly sliced 1 Red bell pepper seed and seed lists removed and in narrow strips 2 tbsp Tomato paste 1 tbsp cumin powder 1 tbsp Coriander powder 1 tsp Turmeric powder 0.25 tsp Star anise powder 1 tsp Paprika powder 2 tbsp Curry powder (spicy or not) 0.5 Lemon juice + zest Pepper to taste Salt to taste Coriander fresh coriander - to garnish 3 tbsp Oil olive or coconut oil - for baking

Instructions

For the marinated tofu

1. Bring the vegetable stock with the seaweed to the boil. Turn the fire off immediately and leave to cool for at least another hour.
2. Pour the cooled broth in a closable bowl and place the pieces (very dry pressed) tofu in it. Just shake to soak the tofu with the stock and marinate in the refrigerator for at least 1 night.

For the tajine

1. Heat 2 tbsp oil in the tagine (or in an ordinary cooking pot) and gently fry the onion.
2. Add the ginger, sweet potato pieces and carrot slices and leave to simmer for 3 minutes.
3. Add the pepper strips, tomato paste, herbs, lemon juice + zest and mix well together. Add a bit of water, cover and let simmer for a few minutes on a low heat.
4. In the meantime, remove the marinade from the refrigerator and scoop out the pieces of tofu. Rub each side with a pinch of salt and drain on some kitchen paper.
5. Then pour the vegetables with the marinade (including the seaweed) and continue to simmer until the carrot and sweet potato are al dente. Normally about 8-10 minutes. Season to taste with pepper and sea salt.
6. Heat 1 tbsp oil in a frying pan and fry the tofu cubes light brown on each side.
7. Arrange the fried tofu on top of the vegetables and finish with fresh coriander. Serve immediately.

Recipe Notes

TIP

• Always tasty with a portion of couscous. 150 grams is sufficient for 2 people and you only have to pour 300 ml of hot water over it. Let it soak for a while, bring to taste and ready it is.
• No fresh vegetable stock in your home or you do not want to make one? Simply boil 450 ml water and 1 bouillon cubes (or 1 level el vegetable broth powder) with the seaweed.

Comments

comments