Tofu marroquina num molho de limão-verde-oliva sobre Spaghetti

Este é o nosso novo prato favorito. Eu só veio com um par de semanas atrás, e que já tinha 3 vezes! Para mim, isso é um bom juiz de como é bom.
Eu amo sabores marroquinos: o calor de cominho, o brilho do coentro, 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. Desfrutar!

Tofu marroquina num molho de limão-verde-oliva sobre Spaghetti

1 lb. brown rice spaghetti


1 bloquear extra-tofu firme, pressionado e drenado


¼ xícara de farinha de grão de bico


½ colher de chá. Sal kosher


¼ colher de chá. pimenta preta


1 TSP. alho em pó


1 TSP. tomilho seco


2 Tbs. azeite de oliva extra-virgem, dividido


1 cebola grande, em fatias finas


4 dentes de alho, picado


2 lemons


2 folhas frescas de louro


2 TSP. curcuma


2 TSP. cominho em pó


2 TSP. coentro em pó


1 cinnamon stick


3 copos de caldo de legumes baixo teor de sódio


½ cup pitted green olives


2 Tbs. salsa fresca, 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. Em uma tigela rasa, combinar a farinha, sal, pimenta, alho em pó e tomilho. Add the tofu to the flour mix and toss to coat.

Calor 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, sobre 3 minutos de cada lado.

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. Adicione os temperos, 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, adicionar mais caldo.

When the sauce has reduced and thickened, desligue o fogo. 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.


O “V” Palavra: Diga-. Comê-lo. Vivê-la.

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10 Responses to Tofu marroquina num molho de limão-verde-oliva sobre Spaghetti

  1. Melanie Agosto 11, 2015 em 7:31 em #

    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 Agosto 11, 2015 em 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. Estou tão feliz que você gostou. xoxo

  2. Prumo Março 10, 2015 em 9:03 pm #

    Oi 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, claro! xoxo

    • Rhea Março 14, 2015 em 11:04 em #

      Hey Bob, Estou tão feliz que você gostou. It’s one of my favorites too! xoxo

  3. Gary Junho 16, 2013 em 10:17 em #

    Feito isso esta noite. Foi delicioso, enchimento, and infused with interesting flavors!

  4. Rhea Parsons Maio 7, 2013 em 2:13 em #

    Oi 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 Maio 6, 2013 em 10:22 pm #

    I made this delicious dish last night. Infelizmente, nowhere did the recipe say to remove the tofu after browning and set it aside, so after I added the onions, alho, limão, temperos, 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) Abril 15, 2013 em 10:51 em #

    Made this tonight 🙂 Very refreshing

  7. KayRiviello Abril 13, 2013 em 6:34 em #

    Wow!! I cant wait to make this!

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