Marokkanischen Tofu in einer Lemon-Olive Sauce über Spaghetti

Dies ist unser neues Lieblingsgericht. Ich kam nur mit ihm ein paar Wochen und wir hatten es bereits 3 mal! Mir, das ist ein guter Richter, wie gut es ist.
Ich liebe marokkanischen Aromen: die Wärme der Kreuzkümmel, die Helligkeit von Koriander, the spice of cinnamon and the tangy salt of olives. This sauce only takes minutes to cook but the flavors are rich and deep.
We like it over pasta but this would also taste great over rice or cous cous. This dish is gluten-free but if that’s not an issue for you, it can also be made with seitan.
When you’re eating this, don’t set those lemon slices that have been cooking in the sauce to the side. Take them and suck them. Trust me on this. They are delicious!
My 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. Genießen!

Marokkanischen Tofu in einer Lemon-Olive Sauce über Spaghetti

1 Pfund. brown rice spaghetti

1 blockieren extra fester Tofu, gepresst und entwässert

¼ Tasse Kichererbsenmehl

½ TL. Kosher Salz

¼ TL. schwarzer Pfeffer

1 tsp. Knoblauchpulver

1 tsp. getrockneter Thymian

2 Tbs. extra-natives Olivenöl, geteilt

1 große Zwiebel, in dünne Scheiben geschnitten

4 Knoblauchzehen, Hackfleisch

2 lemons

2 frische Lorbeerblätter

2 tsp. Kurkuma

2 tsp. gemahlener Kreuzkümmel

2 tsp. gemahlener Koriander

1 cinnamon stick

3 Tassen natriumarme Gemüsebrühe

½ cup pitted green olives

2 Tbs. frische Petersilie, gehackt

In a large pot of salted boiling water, cook the spaghetti according to the package directions until al dente.

Cut the tofu into bite-sized chunks or slices. In eine flache Schüssel, Das Mehl kombinieren, Salz, Pfeffer, Knoblauchpulver und Thymian. Add the tofu to the flour mix and toss to coat.

Wärme 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, über 3 Minuten pro Seite.

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. Die Gewürze, 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, mehr Brühe hinzufügen.

When the sauce has reduced and thickened, schalten Sie die Hitze. Remove the bay leaves and cinnamon stick. Add the juice of the 2nd lemon and stir in the parsley.

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.

Die “V” Wort: Sagen Sie es. Eat it. Live it.

(Besucht 1,792 mal, 1 Besucher heute)

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10 Responses to Marokkanischen Tofu in einer Lemon-Olive Sauce über Spaghetti

  1. Melanie August 11, 2015 bei 7:31 am #

    I made this last night and it was so delicious! I made it exactly as you did, though I used regular fettuccine noodles because it’s what I had on hand. The flavors are all fabulous and I am looking forward to having some of the leftovers for lunch today. 🙂

    • Rhea August 11, 2015 bei 6:13 pm #

      Hi Melanie, that’s one of my favorites! I can’t believe I used to hate lemon because now I love it especially on pasta. Ich bin so froh, dass es euch gefallen hat. xoxo

  2. Bob März 10, 2015 bei 9:03 pm #

    Hallo Rhea!
    I made this for dinner tonight. It was such a nice light combination. I didn’t have green olives, so I used kalamata. It worked well with the spices. Another winner from you, natürlich! xoxo

    • Rhea März 14, 2015 bei 11:04 am #

      Hey Bob, Ich bin so froh, dass es euch gefallen hat. Es ist einer meiner Favoriten zu! xoxo

  3. Gary Juni 16, 2013 bei 10:17 am #

    Machte diese heute Abend. Es war köstlich, Füllung, and infused with interesting flavors!

  4. Rhea Parsons Mai 7, 2013 bei 2:13 am #

    Hallo Nancy,

    In this recipe I don’t remove the tofu before making the sauce. If the tofu is pressed well and then cooked to be crispy, it will not fall apart.

    But you can certainly remove the tofu after you have cooked it and keep in it a 200 degree oven until the sauce is made. Then you could either return it to the pan after the sauce is ready or just put it atop the pasta and ladle sauce over it.

    The tofu gets a different flavor and texture if it sits in the sauce. Sorry it crumbled. My tofu used to fall apart a lot unti I got a Tofu Xpress – my favorite gadget.

  5. Nancy Mai 6, 2013 bei 10:22 pm #

    I made this delicious dish last night. Leider, nowhere did the recipe say to remove the tofu after browning and set it aside, so after I added the onions, Knoblauch, Zitrone, Gewürze, broth and onions to the pan and the tofu was still in it and crumbling. The instructions for plating imply that the tofu and sauce are two separate things. Can you clarify so I make it right the next time? And believe me, there will be a next time, and one after that and one after that… wonderful dish.

  6. Veggie-Diva (Kimberly Moore) April 15, 2013 bei 10:51 am #

    Made this tonight 🙂 Very refreshing

  7. KayRiviello April 13, 2013 bei 6:34 am #

    Wow!! I cant wait to make this!

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