Moroccan Tofu Stew with Whole Wheat Couscous (Vegan)

May is the time of year my stove gets its last workout for a while. Once summer rolls around, I find myself preparing more salads and firing up the gill rather than the burners.

But before I give the range a rest, I thought I would share with you one last stew — and it’s a goodie. If you haven’t implemented Meatless Mondays yet in your house, this is a perfect recipe with which to kick it off. With a compelling blend of Moroccan spices, sweet raisins and plenty of colorful veggies, it’s a meal in one, lovely to serve in ceramic bowls or a bright tagine.

Don’t be dissuaded by all the slicing — it’s a snap with a sturdy peeler (I love this one) and a handy V-blade Slicer (OXO makes a sleek one that’s a cinch to clean.)

If you’re intrigued, you’ll want to stock your pantry with ras el hanout, Morocco’s answer to garam masala. You can easily make your own (I like this salt-free recipe) or purchase it online (try this organic blend). If you prefer, replace the tofu with fish or chicken; just make sure to brown them separately before adding them to the stew.

No matter how you slice it, it’s a keeper of a stew. Which is why I’m not sprinting for summer just yet.

Serves 6-8

1/4 cup olive oil or grapeseed oil
1 yellow onion, very thinly sliced
2 large carrots, peeled and thinly sliced on the bias
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/4 cup (packed) golden raisins
1 (15-ounce) can cooked organic chick peas, drained and rinsed
1/2 cup organic tomato purée
1 tablespoon ras el hanout (Moroccan spice blend) or 1 teaspoon each ground cumin, ground coriander, and pumpkin pie spice
2 cups vegetable stock
1 (14-ounce) package firm or extra-firm tofu, dried well and cut into 3/4-inch cubes
Sea salt and freshly ground pepper
2 whole scallions, thinly sliced
A handful of roasted salted pistachios or toasted sliced almonds
Cooked whole wheat couscous or quinoa, for serving

1. In a large, deep skillet over a medium-low flame, heat the oil. Add the onion and carrot and cook, stirring, until softened and beginning to brown, about 8 minutes.

2. Add the peppers. Cook until softened, another 5 minutes. Add the raisins, chick peas, tomato purée, ras el hanout and stock. Cover and cook over low heat for 10 minutes. Season the tofu with salt and pepper and add to the skillet. Simmer until warmed through, about 5 minutes.

3. Spoon the couscous into bowls and top with the stew. Garnish with the scallions and slivered almonds.

More ideas for Meatless Mondays!

Photo credit: Blake Slatkin