Moroccan Tofu Stew ala Sur La Table

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  1. Moroccan Tagine Stew Mix (by Urban Accents, sold at Sur La Table; or substitute another Moroccan spice blend that contains coriander, cinnamon, cardamom, and pepper; no salt).
  2. 1 cup Apricots, halved, lengthwise
  3. 2 tbs Olive Oil – (Marca Verde il Classico at Sur La Table)
  4. 12-14 oz. Vegetable broth
  5. 2 bricks Tofu
  6. ½ cup Walnuts, halved
  7. 1 medium Sweet Onion, chopped
  8. 2 tablespoons chopped fresh Basil
  9. 2 tablespoons chopped fresh Mint
  1. Press Tofu in TofuXpress for 1 hour. Cut Tofu into cubes yielding 24 cubes per brick. (We used the TofuXpress Tofu Cutter).
  2. Place walnuts in a pyrex bowl with room for more liquid. Add boiling water over Walnuts, enough to cover completely. Soak for a minimum of 15 minutes. Drain off water.
  3. In a medium sized bowl, add broth, Moroccan Spice, Apricots, and Walnuts. Stir to blend.
  4. Heat a large skillet on medium flame. Add olive oil and onions. Cook Onions til translucent. Add tofu cubes. Brown tofu cubes, turning occasionally, approximately 10-12 minutes total time.
  5. Add broth-spice mixture and simmer for 7-10 minutes to blend flavors.
  6. Shown here served atop Kasha. Can also serve over Brown Rice.
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