Tofu Chraime

Chraime  is a spicy Moroccan casserole traditionally made with fish and vegetables, and served as first course at Rosh Hashana.
Recipe: Chef Avi Bitton, "Adora".

Ingredients: (makes 4 servings)

300 grams (10 oz) tofu, blended into smooth texture in food processor (add a bit of water if necessary)
3 tbsp bread crumbs
1 bunch coriander, chopped
1 small red onion, chopped
1 garlic clove, crushed
4 tbsp olive oil
1 level tsp cumin
1 level tsp sweet paprika
Salt

For sauce:
1/4 cup canola or corn oil
10 garlic cloves, crushed
1 sweet red pepper, thinly sliced
1 carrot, thinly sliced
1 small hot green pepper, chopped
1 bunch coriander (stem and leaves), chopped
6 ripe tomatoes, cut into quarters
2 tbsp paprika
1 tbsp cumin
1 tsp sugar
Salt
1 liter (34 fl. Oz.) water

Garnish:
Chopped coriander

Get to work:

+ Preheat oven to 400°F.

+ Prepare patties: mix all patty ingredients in bowl, and create flat patties slightly larger than ping pong balls in size. Place on baking sheet in baking pan, drizzle olive oil on top and bake for approx. 15 minutes, until stable and golden.

+ Prepare sauce: heat oil in pot and fry all ingredients except tomatoes and spices for five minutes. Add tomatoes and spices and fry for an additional 5 minutes.

+ Add water and bring to a boil. Turn down the flame and cook for 20 minutes. Insert the baked patties into the sauce and continue cooking for 15 minutes. Serve with fresh chopped coriander.

For more Israeli vegan recipes

The Israeli Vegan dining guide