Tagine with smoked tofu

Ingredients for 4 servings:

• 2 onions, red
• 3 garlic cloves
• 1 handful of olives with stones, as they have more flavoring
• 1 handful of apricot(s), dried
• 2 carrots
• 175 g smoked tofu
• 2 sweet potatoes or regular potatoes
• 1 tbsp Ras el Hanout or garam masala
• 1 tsp cumin powder
• some chili powder
• ¼ liter vegetable broth
• 1 can chickpeas
• 2 tomatoes, fresh
• Salt
• pepper
• 1 shot of water
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegan

Since I don’t have a tagine, I improvised one using a pot and a small aluminum foil cover. It worked really well. Peel the carrots and potatoes and slice or roughly chop them. Heat the olive oil in a pot or tagine over medium heat. Peel, halve, and slice the onions, and add them to the pot. Crush the 3-4 garlic cloves and stir. Crush the olives, remove the stones, and add them. Stir briefly. Roughly chop the apricots and add them. Now add the ras el hanout, cumin, and chili powder and stir again. Roughly dice the avenger tofu and add it. Add the carrots and potatoes, then carefully pour in the vegetable stock. Add the chickpeas and their liquid. Roughly chop the tomatoes and add them. Finally, add a splash of water. Season with salt and pepper and put the lid on the tagine or the aluminum cover. After 30 minutes, everything is cooked. Serve hot. Serve with couscous, rice, or fresh bread.