Tofu in Morroccan-style Tomato Sauce

Adapted from a recipe by Mark Bittman, which calls for shrimp. We liked it fine, but the sauce appears to be balanced to the delicate taste of shrimp, and we think tofu can handle more robust flavoring. I have added the hot pepper flakes, and probably will up the cumin next time as well. This worked well with sauteed collard greens - a light but filling dish. Recommended, but not my dish of the month!

I also made some rolls earlier today, thinking I'd be making bbq tofu with coleslaw, then I saw this recipe. The rolls are the light wheat bread, from Artisan breads in 5 minutes a day, and they were just right for a sandwich roll (I made them about the size of a small-to-medium hamburger bun). They were really great!

• 2 tablespoons olive oil
• 1 tablespoon minced ginger
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 t (or more) crushed hot pepper flakes
  
• 1 minced fresh lime leaf or 1 teaspoon minced lime zest
• 1 28-ounce can chopped tomatoes, drained, or 3 cups chopped fresh tomatoes
• Salt and pepper
• 1 container of extra-firm tofu, drained, cut in 3/4" cubes, and pressed
  
• Minced fresh cilantro for garnish
• Lime wedges

1. Marinate the tofu 10-15 minutes in about 1/2 c veg broth with added Braggs (~1 1/2 T) and 3 crushed cloves of garlic, heated in the microwave for 2 minutes.
2. Drain tofu, then broil in foil-lined pan after spraying with an olive oil mister. Broil for around 10 minutes, and 4-5 minutes on the other side, or until tofu is golden brown; remove and set aside.
3. heat olive oil in a deep skillet over medium-high, then add ginger and stir to cook for a minute. 4. Now, add all spices and stir briefly until mixture is aromatic, about 30 seconds.
5. Add tomatoes and salt and pepper, stir and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
6. Add tofu to heat through, about 3-5 minutes.
7. Serve over rice, garnished with cilantro and accompanied by lime wedges.