Fall Tagine Recipe
Chef’s Selection of Peak Season Vegetables, Forbidden Rice, Szechuan Tofu, Herb Bouquet
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Ingredients
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Vegetables and Tofu
Method
Cooking Instructions
- 1
Prepare the Forbidden Rice
Rinse the forbidden rice under cold water. In a pot, combine 1 cup of forbidden rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until tender. Fluff with a fork and set aside.
- 2
Sauté the Vegetables
In a large skillet or tagine, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic, grated ginger, and all the diced vegetables (zucchini, carrots, bell pepper, butternut squash). Cook for about 5-7 minutes until the vegetables start to soften.
- 3
Add Tofu and Spices
Add the Szechuan tofu to the skillet along with ground cumin, ground coriander, cinnamon, salt, and black pepper. Mix well to combine and cook for an additional 5 minutes.
- 4
Simmer with Broth
Pour in the vegetable broth, bring to a simmer, and cover. Cook for about 10-15 minutes until the vegetables are tender and the flavors meld together.
- 5
Serve
Spoon the cooked forbidden rice onto plates, top with the vegetable and tofu mixture, and garnish with fresh herbs. Serve warm.
