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.
Yield: 2 people
Tagine with seaweed, tofu and sweet potato
Ingredients
- 450 ml vegetable stock
- 100 grams dried mixed seaweed (eg dulse, nori, kombu, wakame, arame, ...)
- 250 gram dry-pressed tofu and in 4 large pieces
- 1.5 onion, peeled and chopped
- 25 gram 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 bell pepper powder
- 2 tbsp curry powder (spicy or not)
- 0.5 lemon juice + zest
- Pepper (to taste)
- Salt (to taste)
- fresh coriander - to garnish
- 3 tbsp olive or coconut oil - for baking
Instructions
For the marinated tofu
- Bring the vegetable stock with the seaweed to the boil. Turn the fire off immediately and leave to cool for at least another hour.
- 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
- Heat 2 tbsp oil in the tagine (or in an ordinary cooking pot) and gently fry the onion.
- Add the ginger, sweet potato pieces and carrot slices and leave to simmer for 3 minutes.
- 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.
- 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.
- 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.
- Heat 1 tbsp oil in a frying pan and fry the tofu cubes light brown on each side.
- Arrange the fried tofu on top of the vegetables and finish with fresh coriander. Serve immediately.
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.
