Marokańska Tofu w sosie z oliwek Lemon nad Spaghetti

To jest nasze nowe ulubione danie. Ja tylko przyszedłem z nim kilka tygodni temu i już miał go 3 czasy! Do mnie, że to dobry sędzia, jak dobrze jest.
Uwielbiam smak marokańskich: ciepła z kminkiem, Jasność kolendry, 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. Cieszyć się!

Marokańska Tofu w sosie z oliwek Lemon nad Spaghetti

1 lb. brown rice spaghetti

1 zablokować extra-mocne tofu, naciśnięty i osuszone

¼ szklanki mąki ciecierzycy

½ łyżeczki. Sól koszerna

¼ łyżeczki. czarny pieprz

1 tsp. czosnek w proszku

1 tsp. suszonego tymianku

2 Tbs. extra-virgin oliwy z oliwek, podzielony

1 duża cebula, cienkie plasterki

4 ząbki czosnku, mielony

2 lemons

2 świeże liście laurowe

2 tsp. kurkuma

2 tsp. zmielony kminek

2 tsp. kolendry mielone

1 cinnamon stick

3 filiżanki bulionu warzyw o niskiej zawartości sodu

½ cup pitted green olives

2 Tbs. natki pietruszki, chopped

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. W płytkiej misce, Mąkę połączyć, sól, pieprz, tymianek i czosnek w proszku. Add the tofu to the flour mix and toss to coat.

Ciepło 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, o 3 minut z każdej strony.

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. Dodać przyprawy, 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, dodać więcej bulionu.

When the sauce has reduced and thickened, wyłączyć grzanie. 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.

The “V” Słowo: Powiedz to. Jedz. Żyć.

(Odwiedzone 2,014 czasy, 1 wizyt dzisiaj)

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10 Odpowiedzi na Marokańska Tofu w sosie z oliwek Lemon nad Spaghetti

  1. Melanie Sierpień 11, 2015 w 7:31 w #

    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 Sierpień 11, 2015 w 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. Cieszę się, że Ci się podobało. xoxo

  2. Bob Marzec 10, 2015 w 9:03 pm #

    Cześć 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, Oczywiście! xoxo

    • Rhea Marzec 14, 2015 w 11:04 w #

      Hey Bob, Cieszę się, że Ci się podobało. It’s one of my favorites too! xoxo

  3. Gary Czerwiec 16, 2013 w 10:17 w #

    Wykonane to dzisiaj. To było pyszne, nadzienie, and infused with interesting flavors!

  4. Rhea Parsons Maj 7, 2013 w 2:13 w #

    Witam 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 Maj 6, 2013 w 10:22 pm #

    I made this delicious dish last night. Niestety, nowhere did the recipe say to remove the tofu after browning and set it aside, so after I added the onions, czosnek, cytryna, przyprawy, 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) Kwiecień 15, 2013 w 10:51 w #

    Made this tonight 🙂 Very refreshing

  7. KayRiviello Kwiecień 13, 2013 w 6:34 w #

    Wow!! I cant wait to make this!

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