In a large bowl toss tofu cubes with a pinch of salt and freshly ground black pepper to season.
In a large heavy bottomed pot or Dutch oven with lid, over medium high heat, add oil to coat bottom. Once hot, browntofu on all sides, about 8 mins. Transfer to plate.
In the same pot/pan, stir in onions, garlic, and all remaining spices, adding more oil and lowering heat, if necessary. Sauté for about 5 minutes until onions are softened.
Stir in tomatoes, carrots, cauliflower and rutabaga and let sauté in spices for about 3-5 minutes.
Stir in chickpeas, olives, Bonne Maman Intense Apricot spread, and 1 cup of stock. Bring to simmer. Add tofu to coatin stew, cover and continue to let simmer for an additional 15 minutes or until vegetables are tender crisp. Add more stock if necessary.
Taste, adjust seasoning with more salt, pepper, hot chili, or apricot spread. Serve hot with optional garnishes.