Vegan Tagine with Tofu, Dried Figs, and Almonds

A flavorful and aromatic vegan tagine featuring pan-fried tofu, sweet dried figs, warming spices, and crunchy toasted almonds. Perfect for a comforting and satisfying dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

545 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.98/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1block (14-16 oz)Extra-firm tofu(Pressed to remove excess water)

£3.00

2tablespoonsOlive oil

£0.20

1mediumOnion(Chopped)

£0.30

3clovesGarlic(Minced)

£0.15

1tablespoonGinger(Fresh, grated)

£0.20

2mediumCarrots(Sliced)

£0.25

1mediumSweet potato(Cubed)

£0.50

0.5cupDried figs(Quartered)

£1.50

1.5cupsVegetable broth

£0.40

1tablespoonSoy sauce or tamari(Adjust to taste)

£0.10

1tablespoonTomato paste

£0.10

1teaspoonGround cumin

£0.05

1teaspoonGround coriander

£0.05

0.5teaspoonTurmeric

£0.03

0.3teaspoonCinnamon(Ground)

£0.02

0.3teaspoonCayenne pepper(Optional, adjust to taste)

£0.02

To tasteSalt

To tasteBlack pepper

0.3cupToasted almonds(Slivered or chopped)

£0.75

2tablespoonsFresh cilantro or parsley(Chopped, for garnish)

£0.30

Total Cost

£7.92

£1.98 per serving

Instructions

1.
Press the tofu to remove excess water. Cut into cubes and set aside.
2.
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.
3.
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.
4.
Add the sliced carrots and cubed sweet potato to the skillet. Cook for 5 minutes, stirring occasionally.
5.
Stir in the tomato paste, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
6.
Pour in the vegetable broth and soy sauce (or tamari). Bring to a simmer, then add the quartered dried figs.
7.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the carrots and sweet potatoes are tender.
8.
Return the cooked tofu to the skillet. Stir gently to combine. Simmer for another 5 minutes to allow the tofu to absorb the flavors.
9.
Season with salt and black pepper to taste.
10.
Serve hot, garnished with toasted almonds and fresh cilantro or parsley.

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My Notes

Nutrition Information

Nutrition per serving (400g)

545 kcal / 2280 kJ

Carbs

54g

21% of RDA

Fat

29g

41% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

22 g

24% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra flavor, marinate the tofu in a mixture of soy sauce, ginger, and garlic before cooking.

Adjust the amount of cayenne pepper to control the level of spiciness.

Serve with couscous, quinoa, or rice to soak up the delicious sauce.

Cooking Equipment

Large skillet or Dutch oven

Small skillet or oven for toasting almonds

Wine Pairings

No wine pairing suggestions available for this recipe.

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Vegan Tagine with Tofu, Dried Figs, and Almonds

Ingredients

Instructions