Rainbow Tofu Tagine

Difficulty: Easy

Serves 2

This week I celebrated my 25th birthday and the beginning of a health kick. I aim to eat really healthy 90% of the time so I spent the days before planning what I would be eating and also stocking up on varying produce to keep things interesting. For my birthday I scored a tagine dish and wasted no time in putting it to good use.

Different varying mini capsicums and carrots give this dish it’s rainbow of colour and Moroccan spices give it a whole bunch of flavour. I’ll be experimenting a little more with tagines in the future so it may be time to get one if you don’t already.


  • 1 small red onion
  • 3 cloves garlic, minced
  • 1 block of high protein, firm tofu
  • 2 teaspoons Moroccan spice
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 can diced tomatoes
  • 1/4 cup water
  • 3 orange dutch carrots
  • 3 purple dutch carrots
  • 3 yellow dutch carrots
  • 5 mini capsicums of varying colour (if not available, cut up regular capsicum)
  • 1 sprig parsley


  1. Lightly spray the tagine dish with olive oil and put it on the stovetop on a medium-high heat.
  2. Fry the onion and garlic for a couple of minutes before adding the tofu and spices to the dish.
  3. Throw in the carrots and capsicums and pour the tomato and water over the top.
  4. Turn the heat down to low and place the tagine lid on top of the dish.
  5. Allow to cook for about 40 minutes, checking occasionally.
  6. Throw the parsley on top and serve immediately.