This Pan Fried Tofu with Apricot Moroccan Sauce is rich with the warm spices of Morocco and succulent sweet apricots. Apricot sauce served over a protein (usually chicken) is a traditional Moroccan dish. This vegan apricot tofu dish features pan fried tofu, chickpeas, a rich seasoned apricot sauce, and brown rice. It’s aromatic, colorful, and virtually bursting with flavors.

Featuring the Moroccan spice blend ras el hanout, fresh apricots (you can also use frozen, canned, or dried), tomato sauce, and chickpeas, this one dish meal is easy to get on the table in minutes. Plus, this apricot tofu recipe features budget-friendly, whole ingredients, making it a nutritious dinner you can thoroughly enjoy. The leftovers are amazing, too.

I have an apricot tree, so I’m always looking for ways to feature fresh apricots when they are in season. Subtly sweet, soft apricots lend themselves well to savory dishes, such as this tofu recipe.

If you don’t have fresh apricots available, try frozen, canned and drained, or dried softened apricots. All you have to do is cook the brown rice, pan-fry the tofu, and create a rich apricot Moroccan sauce to connect all of those ingredients together. This is one of my favorite meals, and I think you’ll agree if you give it a whirl. Serve it for a special weekend meal, potluck, dinner party, or easy meal prep during the week.

Pan Fried Tofu with Apricot Moroccan Sauce

(1 votes, average: 5.00 out of 5)
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5 from 1 review

• Author: The Plant-Powered Dietitian
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Vegan

Description

This vegan recipe for Pan Fried Tofu with Apricot Moroccan Sauce is bursting with powerful nutrition and bold flavors, compliments of apricots, Moroccan spices, chickpeas, crispy tofu, tomatoes, and brown rice.

Ingredients

Brown Rice:

• 1 ½ cups brown rice, uncooked
• 3 cups water

Crispy Pan Fried Tofu:

• 2 tablespoons flour
• ½ teaspoon seasoning salt
• 1 (16-ounce) package extra firm tofu, drained, cubed
• 2 tablespoons extra virgin olive oil, divided

Apricot Moroccan Sauce:

• 1 teaspoon extra virgin olive oil
• ¾ cup tomato sauce
• 1 ½ tablespoons tomato paste
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon brown sugar (optional)
• ½ teaspoon chili powder
• 4 teaspoons ras el hanout* (Moroccan seasoning)
• 1 ½ teaspoons garlic powder
• 1 dash hot sauce
• 1 tablespoon vanilla
• ½ cup orange juice
• 1 ½ cups sliced fresh apricots, with peels* (may also use frozen, canned or dried—see below)
• 1 (15-ounce) can chickpeas, drained
• 2 tablespoons chopped parsley or cilantro

Instructions

1. Cook brown rice, according to package directions by placing rice and water in a medium pot, bringing to simmer, reducing heat to medium, and covering pot.

   Cook until tender (about 40 minutes). Drain any remaining water and set aside.

2. Meanwhile, prepare crispy tofu by mixing together flour and seasoning salt in a shallow dish or bowl. Dredge the tofu cubes into the flour mixture to cover all sides.
3. Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add tofu to skillet (reserve leftover flour from dredging tofu) and brown each side, turning as needed with tongs or spatula, until all sides are golden brown (about 10 minutes total).

   Add remaining oil about halfway through cooking process to keep from sticking. Remove browned tofu from pan and set aside, reserving leftover oil in pan.

4. Prepare Moroccan apricot sauce by adding 1 teaspoon olive oil, tomato sauce, tomato paste, apple cider vinegar, brown sugar (optional), chili powder, cinnamon, ras el hanout, garlic powder, and hot sauce to the skillet or sauté pan (with any remaining oil from cooking tofu) and heat over medium, stirring mixture until smooth and bubbly (about 5 minutes).
5. Place vanilla and orange juice into a small dish and add remaining flour mixture from dredging the tofu (about 1 tablespoon seasoned flour). Whisk together until smooth. Add to the sauce mixture in the skillet or pan, and mix well while cooking over medium heat.
6. Add sliced apricots and chickpeas, and mix together well.

   Cover and let simmer for about 10 minutes, until apricots are tender and mixture is thickened.

7. Remove from heat, top with chopped parsley or cilantro, and serve over cooked brown rice.
8. Makes 6 servings (about 1 cup Moroccan Apricot Tofu with ½ cup cooked brown rice per serving).

Notes

*Ras el hanout is a traditional Moroccan seasoning made from coriander, paprika, cumin, cardamom, cinnamon, black pepper, red pepper, turmeric, ginger, nutmeg, clove, and allspice.

**If you don’t have fresh apricots, use frozen and thawed, or canned and drained apricots (reduce cooking time with canned apricots). You can also use ¾ cup dried apricots which have been soaked overnight in water and drained.

To make this recipe gluten-free, use cornstarch instead of flour.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 444
• Sugar: 9 g
• Sodium: 161 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Carbohydrates: 60 g
• Fiber: 8 g
• Protein: 22 g

Keywords: pan fried tofu, moroccan sauce, fresh apricots

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Try some of my other favorite tofu recipes:

Tofu Mushroom Tacos
Scrambled Turmeric Tofu with Mushrooms and Greens
Savory Oatmeal with Spinach, Mushrooms and Tofu
Tofu Kale Power Bowl with Tahini Dressing
Buffalo Cauliflower Tofu Skewers
Crunchy Mandarin Tofu Salad
Asparagus Dill Tofu Quiche
Nicoise Salad with Tofu

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