In this dish, tofu is cooked in a spiced cashew sauce with a mixture of vegetables and apples until soft and fragrant. This is almost a one-pot dish. Simple enough to throw together on any night, but delicious enough to become a household staple. Serve this over a bed of any kind of grain.

Moroccan Tofu With Vegetables in a Creamy Spiced Sauce [Vegan]

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  • 1/2 14-ounce block of extra firm tofu
  • 2 carrots
  • 4 scallions
  • 1 clove of garlic
  • 1/2 regular size zucchini
  • 1/2 of an apple
  • 1/2 cup frozen peas
  • Water, for sautéing
  • 2 tablespoons sesame seeds, optional
  • 1/2 cup cashew milk
  • The juice of 1/2 lemon
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • Fresh dill, about 1 tablespoon
  • Salt, to taste


  1. Cut the tofu into small cubes. Slice the carrots into half moons. Cut the scallions into rounds, using the white and green parts. Press the garlic. Dice the zucchini and apple. Defrost the peas. Chop the dill if using fresh. Save some extra dill and scallions for garnish.
  2. In a small steamer, steam the carrots until just soft, easily pierced with a fork.
  3. At the same time, drop scallions, garlic, and zucchini into a pan with sides. Add a few tablespoons of water and cook on medium heat until the zucchini is bright green. Add the carrots, apples, peas, and tofu. Cook for a few minutes to heat the tofu and soften the apples.
  4. Add the sesame seeds, dill, cinnamon and paprika and gently mix with a wooden spoon. Add the cashew milk and fresh lemon juice and gently mix again until everything is coated. Continue to cook on medium to low heat until the sauce is bubbling and fragrant.
  5. Sprinkle with dill and scallions for garnish before serving.

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