Bean, Quinoa & Tofu Tagine

Serves 4-5

 

Ingredients

• ½ cup (75g) dried chopped apricots soaked overnight (will make 1 cup (150g))
• 2 tbsp olive oil
• 6 garlic cloves/crushed
• 1 large onion/diced-roughly 2.5cm sq
• 1 sweet potato/diced as above
• 250g firm tofu/cubed as above
• 250g cooked beans (white)
• ½ mug (85g) of uncooked quinoa
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbsp ground almonds
• 1½ mugs (!) of stock – (hot water and 2 heaped tea spoons of stock powder

Method

1. Preheat oven to Gas 4 / 180°C
2. In a large casserole dish with a lid, rub the base with olive oil and all the garlic.
3. Sprinkle the quinoa evenly over the entire surface, then spoon the apricots over the quinoa and any juice remaining from the apricots. (The idea is to keep the quinoa on the bottom of the dish so that it is covered by the stock later on.)
4. In a large mixing bowl add the rest of the ingredients apart from stock and olive oil and mix well, very gently so the tofu remains whole.
5. Spoon this mixture over the quinoa. Pour the stock over the entire dish and then drizzle with olive oil.
6. Bake for one hour, with the lid on until the sweet potato is soft and the quinoa is tender.
7. Serve hot, or cold with a dark green salad.

From Sally (recipe taken from Fulfilment from Food – Recipes from the Fisher King Centre)

Home — Receipes — Starters — Mains — Desserts — Misc.