Tofu Morocco

This recipe delivers more flavour than you might expect from so few ingredients. We served this over Grandma’s wheat bulgur and rice with vegetables.


  • 1 cup uncooked bulgur wheat
  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 1 1/2 blocks of extra firm tofu, cubed
  • 1 can of diced tomatoes (28 oz)
  • 1/2 cup orange juice
  • 6 pitted prunes
  • 1/4 tsp allspice
  • Garlic powder, salt and pepper to taste

Yield: 6 servings.

In a saucepan, bring 1 ½ cups water to boil. Add the bulgar. Reduce heat, cover, and cook over low heat for 20 minutes. Fluff before serving.

In a separate skillet, heat the olive oil over medium heat and cook the onion until approaching translucent. Add the tofu cubes, continuing to cook over medium high heat until browned on more than one side (approx. 10 minutes).

Stir in the diced tomatoes, orange juice, prunes, allspice, garlic powder, salt and pepper. Cover and cook 10 minutes. Uncover and cook over medium-high heat for an additional 10-12 minutes or until sauce thickens. Stir occasionally. Serve over bulgur.

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