Yep. I went there. Ha ha.

I have been dying to recreate this Moroccan tofu dish since last October when I went to the Nasoya Tofu event. You might remember that I downed about 9 spoonfuls and it ignited my liking of tofu. I would say love but let’s not lie, I’m still warming up to tofu. Anyway, the other night I remembered that Nasoya posts all the recipes on their website and I decided it was time to make Moroccan tofu.

It all starts with the sauce: honey, orange juice, cinnamon, cumin, salt and pepper.

Saute carrot and onion in canola.

Mixed with golden raisins, green olives, and cubed tofu.

Add the sauce and simmer.

While all the tofu simmering was happening I made whole wheat cous cous. Why? Because it’s quick and easy. After letting it simmer I added the cous cous and served with raw blanched slivered almonds.

Reunited and it feels so good!

It was a bit weird eating this in a bowl and not off of a tiny spoon. It was also a little sweeter than I remember (I only have creamed honey so maybe that was the difference). The sweetness of the honey sauce is broken up by the raisins and the green olives. The almonds on top were crunchy and gave this dinner a little something extra. The tofu was small and, lets face it, drenched in orange and honey so what was there not to like?

You should make it too! Here is the recipe!