Pumpkin, Tofu & Preserved Lemon Tagine

This dish is a sweet and tangy mix with added protein in the form of tofu, which absorbs the flavours nicely. Feel free to substitute with ...

This dish is a sweet and tangy mix with added protein in the form of tofu, which absorbs the flavours nicely. Feel free to substitute with chicken or another protein of your choice.

Pumpkin, Tofu & Preserved Lemon Tagine

Serves: 2

Pumpkin, Tofu & Preserved Lemon Tagine Ingredients

• 1 large brown onion, sliced
• 1 tbsp olive oil
• 1 bay leaf
• 3 cardamom pods
• ½ tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp ground turmeric
• ¼ tsp ground cumin
• ¼ tsp ground nutmeg
• ½ tsp ground cinnamon
• 400g pumpkin, sliced into 2cm slices
• 200g firmtofu, cut into finger-sized slices
• 50g dried apricots
• 1 tbsp preserved lemon
• 1 ½–2 cups stock or broth
• ¼tsp salt
• Handful parsley, roughly chopped, plus extra for serving

Pumpkin, Tofu & Preserved Lemon Tagine Preparation

1. Preheat oven to 180°C.
2. Add onion and olive oil to small saucepan and sauté for a few mins.
3. Add bay leaf, cardamompods and remaining spices, and cook for 1 min until fragrant. If you have tagine, transfer mix to tagine now and follow remainder of the recipe. If you don’t have a tagine, continue recipe in casserole dish.
4. Once you have transferred onion spice mix, add pumpkin, tofu, apricots, preserved lemon, stock, salt and parsley to tagine/casserole dish.
5. Cover and cook in oven for 20–30 mins, or until pumpkin is tender.
6. Taste and add extra salt if necessary.
7. Add extra parsley.
8. Serve immediately.