Tofu Chraime

by Ori Shavit
An extreme closeup of Tofu Chraime in a white dish, garnished with chopped herbs.

Chraime is a spicy Moroccan casserole traditionally made with fish and vegetables, and served as first course at Rosh Hashanah.


300 grams (10 ounces) tofu, blended into smooth texture in food processor (add a bit of water if necessary)
3 tablespoons breadcrumbs
1 bunch cilantro, chopped
1 small red onion, chopped
1 garlic clove, crushed
4 tablespoons olive oil
1 level teaspoon ground cumin
1 level teaspoon sweet paprika
Salt, to taste

For sauce
¼ 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 cilantro (stem and leaves), chopped
6 ripe tomatoes, cut into quarters
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon organic sugar
Salt, to taste
1 liter (34 fluid ounces) water

Chopped cilantro, for serving

  1. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius).
  2. 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.
  3. 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.
  4. 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.

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