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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large skillet over medium heat. Sear tofu, turning occasionally, until golden and crisp on all sides, about 5 minutes. Remove from pan and drain on a paper towl lined plate. | 2. Saute onion and garlic in the same skillet 2 to 3 minutes, or until onion is soft. Stir in ginger and cinnamon, then add broth and tofu. Cover and simmer 15 to 20 minutes, stirring once. | 3. Rinse preserved lemon under cold water, discard pulp, and cut peel into small pieces. Stir into tofu mixture with olives and parsley. | 4. Season with salt and pepper, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
extra tofu	1 1/2	1/2	drained cut firm	580.65	15.405	59.8425	30.81
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1	teaspoon	ground	-	-	-	-
vegetable broth	2	cups	low sodium	324.72	52.644	11.9064	7.6752
lemon	1		preserved	1.2808	0.4116	0.0486	0.0132
green olive	2/3	cup		-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.