North African–style tofu tagine with kale and toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

North African–style tofu tagine with kale and toasted naan

20-Minute Meal

North African–style tofu tagine with kale and toasted naan

Dairy-Free, Mediterranean, Vegan, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

20 Minutes

Our plant-based Moroccan-inspired stew is a fast but full-flavored and warming meal for a busy evening.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces Hodo organic firm tofu
  • 5 ounces organic cremini or other button mushrooms
  • ¼ pound roasted red peppers
  • 3 ounces organic shredded kale or other leafy greens
  • Sunbasket tagine spice blend (coriander - sweet paprika - cumin - Aleppo chile flakes - ground ginger)
  • 1 cup vegetable broth
  • Sunbasket tomato base (tomatoes - tomato paste - fresh garlic)
  • 4 or 5 sprigs organic fresh cilantro
  • 2 whole grain naan

Nutrition per serving

Calories 450, Total Fat 11g (14% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 640mg (28% DV), Total Carb. 54g (20% DV), Fiber 15g (54% DV), Total Sugars 10g (Incl. 2g Added Sugars, 4% DV), Protein 39g
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the tagine ingredients

  • Crumble or cut the tofu into 1-inch pieces.
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Scrape off any seeds from the roasted red peppers; cut into ½-inch-thick slices.


Cook the tagine

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tofu and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the tofu is lightly browned and crisp and the mushrooms start to soften, 2 to 3 minutes.
Stir in the kale and tagine spice blend and cook until fragrant and the kale begins to wilt, about 1 minute. Add the roasted red peppers, vegetable broth, and tomato base, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid has thickened, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the tagine cooks, prepare the cilantro and heat the naan.


Prep the cilantro; warm the naan

  • Coarsely chop the cilantro for garnish.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.


Transfer the tofu tagine to individual bowls, garnish with the cilantro, and serve with the naan.
Kids Can!
  • Crumble the tofu.
  • Time the cooking.
  • Garnish with the cilantro.