Press the firm tofu between two paper towel-lined plates with a plate on top weighted down with something heavy like a cookbook or saucepan to drain the tofu for 15 minutes. Preheat the oven to 350°F.
Pour boiling water over the figs. Stir in agave, lemon juice, and cinnamon in a small bowl. Set aside. Hydrate the figs for 15 minutes.
Chop the onion and green bell pepper. Drizzle olive oil into a tagine, Dutch oven, or deep oven-safe dish. Set over medium heat and sauté the onion, bell pepper, and ½ teaspoon salt for 5 minutes.
Meanwhile, slice the pressed tofu into 1-inch rectangles. Set aside.
Into the oven-safe dish, add the garlic, ginger, turmeric, and coriander, stirring continuously and tempering the spices until aromatic, about 1 minute. Toss the cauliflower and tofu into the spiced oil to coat. Add preserved lemon, olives, figs (and soaking liquid), broth, and parsley. Bring to a boil. Cover and transfer the dish to the oven to cook for 40 minutes. Serve with rice or couscous.
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