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This Moroccan tofu in a lemon-olive sauce over spaghetti is a beautiful dish for spring. It’s colorful, it’s light (this is low in calories), and it’s decadent. Enjoy!

Moroccan Tofu in Lemon-Olive Sauce Over Spaghetti [Vegan, Gluten-Free]

$2.99
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Calories

2486

Serves

2-3

Ingredients You Need for Moroccan Tofu in Lemon-Olive Sauce Over Spaghetti [Vegan, Gluten-Free]

  • 1 lb. brown rice spaghetti
  • 1 block extra-firm tofu, pressed and drained
  • ¼ cup chickpea flour
  • ½ tsp. Kosher salt
  • ¼ tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 2 Tbs. extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 lemons
  • 2 fresh bay leaves
  • 2 tsp. turmeric
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1 cinnamon stick
  • 3 cups low-sodium vegetable broth
  • ½ cup pitted green olives
  • 2 Tbs. fresh parsley, chopped

How to Prepare Moroccan Tofu in Lemon-Olive Sauce Over Spaghetti [Vegan, Gluten-Free]

  1. In a large pot of salted boiling water, cook the spaghetti according to the package directions until al dente.
  2. Cut the tofu into bite-sized chunks or slices. In a shallow bowl, combine the flour, salt, pepper, garlic powder and thyme. Add the tofu to the flour mix and toss to coat.
  3. Heat 1 Tbs. of the oil in a large skillet or saute pan over medium-high heat. Shake off any excess flour and cook the tofu until browned on all sides, about thre minutes each side.
  4. Add the onions and garlic to the pan and stir to mix with the tofu. Cut one of the lemons into slices and add them, along with the bay leaves, to the pan. Add the spices, vegetable stock and olives to the pan. Stir often while letting the liquid reduce by half. You want to have enough sauce to cover the pasta. If you need more sauce, add more broth.
  5. When the sauce has reduced and thickened, turn off the heat. Remove the bay leaves and cinnamon stick. Add the juice of the second lemon and stir in the parsley.
  6. Divide the spaghetti into serving bowls. Top with the tofu and sauce. Make sure everyone gets some lemon slices from the sauce in their bowl.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2,486 | Total Carbs: 388 g | Total Fat: g | Total Protein: g | Total Sodium: mg | Total Sugar: g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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