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Moroccan Tofu Tagine with Peppers and Olives

gluten free
wheat free
low fat low sugar, diabetic friendly
2 spoon difficulty rating

45-50 minutes

Serves: 2-4

Moroccan Tofu Tagine with Peppers and Olives

This is a delicious dish for either a light lunch or more substantial dinner



Gluten-free option

  1. Replace smoked tofu with plain firm tofu. Fry in cubes and flavour with smoked paprika and tamari. Or just use Cauldron marinated pieces, which are ready cooked and GF - add a sprinkle of smoked paprika!
  2. Alternatively, use a GF smoked tofu such as Clearspot, also flavoured in tamari, minus the smoked paprika. 
  3. Serve with brown rice, white rice or quinoa.




Spice mix

  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 pinch saffron
  • Salt and pepper to taste


  • 2 packets smoked tofu, eg Taifun (or see above for GF version)
  • 1 tablespoon oil (use oil spray or reduce oil to 1 tsp for low-fat/diabetic regimes)
  • 1 onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon ginger (grated)
  • ½ yellow pepper, chopped
  • ½ red pepper, chopped
  • 120ml/½ cup water
  • 180g/1 cup green olives
  • 1 tablespoon harissa paste
  • 1 tablespoon agave syrup
  • ½ small bunch of parsley/¼ cup parsley (chopped)
  • ½ lemon, sliced
  • Optional: toasted flaked almonds or pistachios to sprinkle when serving


1. Measure the spices for spice mix into a small bow. Rub them into the tofu. Cover and set aside.

2. Prepare the vegetables if you haven't already done so.

3. Heat the oil in a large pan.

4. Add the onion and pepper, and sauté for 3 minutes.

5. Add the garlic and ginger and sauté until fragrant, about a minute.

6. Add the water and tofu, cover and simmer for 15 minutes.

7. Add the olives, harissa and agave and simmer, covered, for another 10 minutes

8. Remove from heat and mix in the parsley.

9. Top with sliced lemon.

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