Moroccan Tofu Ball Vegan Tagine

(Serves 4)

Tofu Ball Ingredients:

½ onion, finely diced

250g firm tofu or mashed chickpeas

1 cup cooked brown rice

½ tsp paprika

2 tbsp cornflour

Salt, to taste

Sauce ingredients:

2 ½ cups liquid vegetable stock

½ onion, finely diced

½ tsp paprika

½ tsp ground turmeric

½ tsp ground cumin

2 dates, chopped

Juice 1 lemon

1 handful fresh coriander, leaves and stems roughly chopped

2 cups wholemeal couscous, cooked

Method:

To make the balls, add all of the ball ingredients to a bowl and mash with your hands. Roll into 12 balls, roughly the size of a golf ball.

To make the sauce, heat a deep frying pan or tagine on a high heat. Add half a cup of stock and the diced onion and saute for 1 minute. Add the spices and dates, stir well, then add the remaining vegetable stock. Add the tofu balls.

Cover and simmer on a low heat for 15 minutes. Gently spoon the sauce over the balls and simmer for another 5 minutes. Add lemon juice and coriander and serve with couscous.

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