Moroccan Spiced Sauce with Baked Everything Seasoned Tofu

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

everything bagel seasoning

🥗Healthier: homemade spice blend

💰Cheaper: mixed herbs

Homemade blends can be lower in sodium.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes enhance flavor and texture.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and more flavorful.

Dice half a red onion into a small medium dice.

Slice four cloves of garlic thinly.

Place a large heavy pot over medium heat and warm it up.

Add two tablespoons of olive oil to the pot.

Add the diced red onion and sliced garlic to the hot olive oil and season with one teaspoon of kosher salt.

Stir to start sautéing the aromatics.

Reduce heat to medium-low and continue cooking the onions and garlic for 5 minutes until tender and slightly translucent.

Add one teaspoon of cardamom, half a teaspoon ground cinnamon, quarter teaspoon curry powder, and one eighth teaspoon cayenne pepper to the pot.

Cook the spices with the aromatics for three minutes to release their flavors.

Add two cans of diced fire roasted tomatoes and stir to combine thoroughly.

Reduce heat to low and cook for 30 to 45 minutes to finish the sauce.

Add one cup of golden raisins and a little water to adjust the consistency of the sauce, then turn off the heat.

Cut the tofu in half, then cut those halves into four rectangles, and then cut the rectangles into triangles to form eight pieces.

Line a baking sheet with parchment paper and brush one tablespoon of sesame oil onto the parchment paper.

Place three tablespoons of everything seasoning onto a plate.

Brush the tofu with sesame oil and press it into the everything seasoning on both sides.

Place the tofu wedges on the baking sheet and bake at 375°F for 30 minutes until golden brown on the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens