Vegan Moroccan Cinnamon-Spice Tofu & Greens Stew
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Learn more →Ingredients
4 servings
- 1 block (14 oz) firm tofu, drained and cut into ¾-inch cubes
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 4 cups kale or swiss chard, stems removed and leaves roughly chopped
- 1 tbsp lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the tofu cubes dry with paper towels. Heat 2 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pot. Turn and cook for another 2–3 minutes until golden on a second side. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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