MOROCCAN TFAYA

thegourmetvegan:

I have just recently returned from a trip to Morocco where I had the pleasure of being introduced to this amazing dish. Tfaya is a very popular dish that consists of sauce made with caramelised red onions and raisins and is traditionally served over couscous. Depending on the region, there are…

New Recipe ! Moroccan Tfaya. Enjoy

MOROCCAN TFAYA

I have just recently returned from a trip to Morocco where I had the pleasure of being introduced to this amazing dish. Tfaya is a very popular dish that consists of sauce made with caramelised red onions and raisins and is traditionally served over couscous. Depending on the region, there are many variations on the basic recipe. The one I have chosen for you contains chickpeas and is widely eaten in Marrakesh. The flavours of this dish are truly incredible and I suggest that anyone with a love of wonderful tastes and textures tries this delightful dish. Enjoy.

INGREDIENTS

3 large red onions, very thinly sliced

1 tablespoon olive oil

1 tablespoon vegan margarine, I use Vitalite

2 tablespoons agave syrup

1/2 teaspoon black pepper

1/2 teaspoon ground ginger

1 cinnamon stick

1/2 teaspoon cinnamon

1 teaspoon ras el hanout (Moroccan spice available in most supermarkets)

1/4 teaspoon turmeric

Small pinch of saffron threads

1/4 teaspoon salt

100 ml water

100 g raisins soaked in 100 ml freshly squeezed orange juice

1/2 teaspoon preserved lemon paste or 1/2 a preserved lemon, finely chopped

1 can chickpeas, drained

METHOD

Over a medium heat, add the margarine and oil to a large saucepan, and when the margarine has melted, add the onions and the salt. Stir for a couple of minutes to start the onions softening and then add the cinnamon stick.

Now, turn the heat down to low and continue to cook the onions for 25-30 minutes, stirring frequently, so that the onions can break down and caramelise.

Next, add the rest of the spices and the water and stir well. Cover and continue to simmer on a low heat for a further 40-45 minutes. Be sure to check on the onions occasionally and give them a stir.

Remove the lid and add the raisins, orange juice and agave. Stir well and continue to cook uncovered for a further 15 minutes until the onions are very soft and golden.

Add the preserved lemon paste and the chickpeas, stir well, and give a final simmering of around 10 minutes until everything is soft and sticky.

Serve over freshly steamed couscous.

EASY CHEEZY TOFU BURGER

EASY CHEEZY TOFU BURGER

Prepare yourself for the simplest yet most divine tasting burger you have ever come across. This recipe may seem extremely quick and simple, but just wait until you taste it. This is part of a new set of recipes I am creating for the working vegan. Quick and simple recipes which take little or no preparation that are still extremely tasty and nutritious. The key to this burger is that the longest part of the preparation is in the marinating and baking of the tofu which takes about 40 minutes. Whilst that is happening you can sit down and relax with a glass of wine. No need for standing around in the kitchen! Perfect. Enjoy x

INGREDIENTS

1 block of firm tofu, must not be silken tofu

For the marinade you will need 6-8 tablespoons dark soy sauce and 2 tablespoons (shop bought) sweet chilli sauce, the kind used for dipping.

1 tablespoon nutritional yeast

Spreadable vegan cheese or vegan cheese slices

Toppings of your choice

METHOD

Preheat the oven to 180 degrees Celsius ( 350 F ) Gas Mark 4.

Start by slicing the block of firm tofu into 3 or 4 1 centimetre slices and gently prick with a fork. The tofu does need to be drained but not pressed. If you are in the UK, I recommend using the Dragonfly range of firm tofu.

Put the slices in a bowl and cover with the marinade. Be sure that all areas of the tofu are covered in the marinade and marinade for 5 minutes.

Place the tofu slices on a foil lined baking tray and bake for 15 minutes. Remove from the oven, gently turn and sprinkle the slices evenly with the nutritional yeast and put back in the oven for a further 15 minutes.

After this amount of time they will start to feel rubbery at the edges. Now sprinkle them with a little amount of water and place back in the over for a further 10 minutes. 

Remove from the oven and sprinkle with a little more water, then leave for 5 minutes to let the proteins relax. 

Now build your burger.

Place 1 or 2 slices of your tofu in your preferred bun and spoon over a teaspoon of spreadable vegan cheese alternative. If you are in the UK I suggest using G-Veez which can be purchased from Good Carma Vegan Cheese, or another cheese of your choice.

Top with your chosen toppings and and a dollop of ketchup and mustard. 

Serve however you wish, with fries, salad or just as it is. 

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