Tofu/tempeh, butternut squash and dates tagine

I have adapted a recipe from Sainsbury's online magazine replacing the lamb with pieces of marinated and baked tofu and tempeh.

Ingredients:

1 large onion, sliced into thin half moons

3 garlic cloves, minced

1 Tbsp ras el hanout (or tagine) spice mix

3 cups cubed butternut squash and/or cubed sweet potato

100 g pitted dates, halved

1 cinnamon stick

1 x 400g tin chopped tomatoes

500 ml hot vegetable stock

1 x 400g tin or carton chickpeas, drained

3 cups cubed marinated baked tofu/tempeh

Some chopped coriander to serve

Cashew sour cream to serve (optional)

Tofu/tempeh marinade:

2-3 Tbsp soy sauce

1 Tbsp apple cider vinegar

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika powder

(Mix marinade ingredients in a glass box or bowl add diced tofu/tempeh, coat the pieces and leave to marinate in the fridge overnight.)

Method:

Dry saute the onions for 5-7 minutes adding some stock a table spoon at a time if needed until slightly browned. Then add garlic, fry for another minute, then add the spices and fry for another minute until fragrant.

Add the rest of the ingredients except the tofu/tempeh and if using a normal pot, get to the boil, then reduce the heat and simmer for 30 minutes. If using a pressure cooker pot like I did, get the pot to pressure and then cook for 10 minutes under pressure. At the end, stir in the tofu/tempeh pieces, coriander and serve. Add some sour cream to each individual plate if using. Enjoy!

Lots of vegan love,

Inga

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