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