A hearty and colorful dish where crispy tofu meets a bold Moroccan spice blend, paired perfectly with fluffy couscous and a touch of sweetness from dried fruits.
Origin Moroccan Spicy-Sweet Tofu With Couscous
Inspired by the bold, aromatic flavors of Moroccan cuisine, this vegan-friendly recipe fuses North African spices with tofu, making it a modern, nourishing twist on classic tagine-style meals.
Why You’ll Love This Recipe
It’s rich in flavor, satisfying, and incredibly quick to make. The tofu soaks up the Moroccan-inspired sauce beautifully, while the couscous provides a light, fluffy base. Perfect for weeknight dinners or meal prep!
Also Read : Kakadi Koshimbir
Moroccan Spicy-Sweet Tofu With Couscous
4
servings20
minutes20
minutes300
kcalIngredients
1 block (14 oz) firm tofu, pressed and cubed
2 tbsp olive oil
1 tbsp cornstarch (for crispiness)
Salt to taste
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
½ tsp cinnamon
½ tsp ground ginger
½ tsp paprika
1–2 pinches cayenne pepper (optional, for heat)
1 tbsp tomato paste
1 tbsp soy sauce or tamari
1 tbsp maple syrup or honey
½ cup vegetable broth
¼ cup dried apricots or raisins, chopped
1 cup couscous
1¼ cups hot vegetable broth
1 tbsp olive oil
Salt to taste
Directions
- Prepare tofu: Toss tofu cubes with olive oil, cornstarch, and a pinch of salt. Bake at 400°F (200°C) for 20–25 minutes until golden and crispy, or pan-fry until browned.
- Make couscous: In a bowl, combine couscous, hot broth, olive oil, and salt. Cover and let sit for 5–7 minutes, then fluff with a fork.
- Cook sauce: In a skillet, sauté onion and garlic in olive oil until soft. Add cumin, cinnamon, ginger, paprika, and cayenne. Stir for a minute until fragrant.
- *Add tomato paste, soy sauce, maple syrup, and broth. Stir in chopped dried fruit. Simmer for 5–7 minutes until thickened slightly.
- Combine: Add crispy tofu to the sauce, stirring to coat well. Cook together for 2–3 more minutes.
- Serve: Spoon couscous onto plates and top with the spicy-sweet tofu mixture. Garnish with fresh parsley, chopped almonds, or lemon zest if desired.
Notes
- Pressing tofu is key for texture — remove as much water as possible before cooking.
- Add chickpeas or roasted vegetables for extra variety.
- This dish tastes even better the next day as the flavors deepen!
