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–+ servings

Moroccan Inspired Tofu and Veggies

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Serves: 4 -6
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

Baked tofu

  • 1 package of extra firm tofu 14 oz
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Moroccan Veggie Sauce

  • 1 can chickpeas drained
  • 1 red bell pepper sliced
  • 1 jalapeno pepper
  • 2 carrots peeled
  • 2 yellow potatoes peeled
  • 1 bunch cilantro
  • 2 cups water
  • 1/3 cup olive oil
  • 5 garlic cloves
  • 2 tbsp paprika
  • 1/2 tbsp hot paprika or substitute extra sweet paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp turmeric

Directions

  1. Preheat the oven to 400 F. Line a sheet pan with parchment paper.
  2. Drain the tofu pack and break it apart into chunks with your hands. Add it to the sheet pan with the paprika, cumin, turmeric and salt & pepper. Toss together then drizzle with the olive oil
  3. Bake the tofu for 25-30 minutes.
  4. While that bakes, prepare your vegetables and sauce.
  5. Slice the bell pepper, carrots and hot pepper to strips. Slice the potato into half and then into 1″ pieces. Cut each clove of garlic in half.
  6. Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
  7. Add the garlic, veggies and chickpeas to the pan and saute on medium heat for 2-3 minutes.
  8. Season with the paprika, salt, cumin and turmeric and toss together, then pour in the water.
  9. Add the tofu into the pan with the chopped cilantro, reserving some to top at the end. Cover the pan and bring it to a boil. Once boiling, reducing the flame to simmer and cook on low for about 30-35 minutes.
  10. Serve over rice, couscous or your favorite grain. Garnish with a squeeze of lemon juice before serving.