מאָראָקקאַן טאָפו אין אַ לימענע-מאַסלינע סאָס איבער ספּאַגעטי

This is our new favorite dish. I only came up with it a couple of weeks ago and we’ve already had it 3 מאל! צו מיר, that’s a good judge of how good it is.
I love Moroccan flavors: the heat of cumin, the brightness of coriander, 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. האַנאָע האָבן!

מאָראָקקאַן טאָפו אין אַ לימענע-מאַסלינע סאָס איבער ספּאַגעטי

1 לב. brown rice spaghetti


1 בלאָק עקסטרע-פעסט טאָפו, געדריקט און ויסגעשעפּט


¼ טעפּל טשיקקפּעאַ מעל


½ צפּ. קאָשער זאַלץ


¼ צפּ. שוואַרץ פעפער


1 tsp. קנאָבל פּודער


1 tsp. דאַר טיים


2 Tbs. עקסטרע-צעלקע מאַסלינע בוימל, צעטיילט


1 גרויס ציבעלע, טינלי סלייסט


4 קלאָוועס קנאָבל, מינסט


2 lemons


2 פריש בייַ בלעטער


2 tsp. טורמעריק


2 tsp. ערד קומין


2 tsp. ערד קאָריאַנדער


1 cinnamon stick


3 טעפּלעך נידעריק-סאָדיום גרינס יויך


½ cup pitted green olives


2 Tbs. פריש פּעטרעשקע, 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. אין אַ פּליטקע שיסל, פאַרבינדן די מעל, זאַלץ, פעפער, קנאָבל פּודער און טיים. Add the tofu to the flour mix and toss to coat.

היץ 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, וועגן 3 מינוט יעדער זייַט.

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. לייג די בשמים, 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, לייגן מער יויך.

When the sauce has reduced and thickened, turn off the heat. Remove the bay leaves and cinnamon stick. Add the juice of the 2נד 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.


די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

(באזוכט 1,598 מאל, 1 וויסיץ הייַנט)

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10 רעספּאָנסעס צו מאָראָקקאַן טאָפו אין אַ לימענע-מאַסלינע סאָס איבער ספּאַגעטי

  1. Melanie ויגוסט 11, 2015 בייַ 7:31 בין #

    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. 🙂

    • ריאַ ויגוסט 11, 2015 בייַ 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. איך בין אַזוי צופרידן איר לייקט עס. קסאָקסאָ

  2. Bob מאַרץ 10, 2015 בייַ 9:03 PM #

    הי ריאַ!
    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, אַוואַדע! קסאָקסאָ

    • ריאַ מאַרץ 14, 2015 בייַ 11:04 בין #

      Hey Bob, איך בין אַזוי צופרידן איר לייקט עס. It’s one of my favorites too! קסאָקסאָ

  3. גערי יוני 16, 2013 בייַ 10:17 בין #

    Made this tonight. עס איז געווען געשמאַק, פילונג, and infused with interesting flavors!

  4. ריאַ פּאַרסאָנס מייַ 7, 2013 בייַ 2:13 בין #

    Hi 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 מייַ 6, 2013 בייַ 10:22 PM #

    I made this delicious dish last night. צומ באַדויערן, nowhere did the recipe say to remove the tofu after browning and set it aside, so after I added the onions, קנאָבל, לימענע, בשמים, 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) אַפּריל 15, 2013 בייַ 10:51 בין #

    Made this tonight 🙂 Very refreshing

  7. KayRiviello אַפּריל 13, 2013 בייַ 6:34 בין #

    וואַו!! I cant wait to make this!

טראַקקבאַקקס / פּינגבאַקקס

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