Cauliflower Tofu Tagine with Figs

Add a boost of nutrition and flavor to this hearty vegan stew with figs. It’s the perfect meal for cozy evenings!

Recipe by Annelies Zijderveld for Valley Fig Growers

Method

METHOD

1. 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.
2. 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.
3. 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.
4. Meanwhile, slice the pressed tofu into 1-inch rectangles. Set aside.
5. 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.