Moroccan · Salad

Tofu Slaw in preserved lemon and olive

This Moroccan Slaw leans on preserved lemon and olive to do the heavy lifting. We braise the Tofu for real depth, then bring it together in one pan.

4.4 from 887 cooks

Prep12 min

Cook90 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the tofu dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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