Sheet Pan Tagine
Yields: 2-4 Servings
Recipe, photo, & food styling by Bittersweet Vegan
“Although “tagine” is only the term for the distinctive conical clay cooking vessel that plays a prominent role in traditional North African and Middle Eastern feasts, this recipe is a quick-fix version inspired by the heady spices and cornucopia of tender, stewed vegetables found within.” - Hannah Kaminsky
Ingredients
1 (8oz) package Hodo Indian Spiced Tofu, cut into 1/4-inch slices Locate Product
½ large red onion, sliced
1 zucchini, quartered and cut into 2-inch lengths
1 red bell pepper, seeded and sliced
1 cup baby carrots
2 tbsp olive oil
½ tsp salt
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp crushed red pepper flakes
½ cup dried apricots
½ cup pitted green olives
2 tbsp lemon juice
2 tbsp tomato paste
¼ cup water
½ cup fresh parsley, roughly chopped
¼ cup slivered almonds, toasted
Instructions
Preheat oven to 400 degrees and lightly grease a sheet pan.
Place the tofu in a large bowl along with any excess marinade. Add the onion, zucchini, red pepper, carrots, olive oil, and salt. Toss to combine and spread them out on your sheet pan in one even layer. Roast for 30 minutes, rotating the pan about halfway through. The vegetables won't be quite done yet but should be starting to soften and brown.
Meanwhile, in a medium bowl, whisk together the garlic, spices, apricots, olives, lemon juice, tomato paste, and water. Pour this liquid seasoning mixture over the tofu and vegetables. Stir thoroughly, but gently to incorporate, being careful to scrape up any caramelized bits on the bottom of the pan. Continue baking for 20 - 30 minutes, until everything is evenly browned, and the vegetables are fork-tender.
Sprinkle with parsley and almonds. Serve hot.
Serving suggestion: Serve with cooked couscous, quinoa, rice, or your favorite whole grain.
Notes: Store in an airtight container in the fridge, leftovers will keep for 3 – 5 days.
