Vegan Tagine with Tofu, Dried Figs, and Almonds

Press the tofu to remove excess water. Cut into cubes and set aside.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.

Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the sliced carrots and cubed sweet potato to the skillet. Cook for 5 minutes, stirring occasionally.

Stir in the tomato paste, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.

Pour in the vegetable broth and soy sauce (or tamari). Bring to a simmer, then add the quartered dried figs.

Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the carrots and sweet potatoes are tender.

Return the cooked tofu to the skillet. Stir gently to combine. Simmer for another 5 minutes to allow the tofu to absorb the flavors.

Season with salt and black pepper to taste.

Serve hot, garnished with toasted almonds and fresh cilantro or parsley.