Spicy Moroccan Tofu and Veggies
If you’re a long time follower, you know Morrocan fish is a Friday night staple in our house for Shabbat dinner. Ever since my recipe went viral a couple of years ago, I’ve been inspired to create a vegan version using tofu and veggies, cooked in the same sauce as the classic moroccan fish.
The tofu is seasoned and baked, then cooked in a spicy paprika based sauce with hot green peppers, warm spices like cumin and turmeric, and fresh herbs. The sauce and veggies are delicious even on their own, and make for the best dip with fresh challah.
This dish is so hearty and packed with flavor. It’s full of plant-based protein and fiber from the tofu and chickpeas, and tender veggies that absorb all of that delicious sauce.
Traditionally, we eat the fish version for Shabbat dinner served with warm challah bread. This recipe is a delicious, wholesome dish to serve over fluffy white rice for a weeknight meal.
Ingredients you’ll need for this recipe:
- Tofu- I always use extra-firm tofu for the best texture
- Veggies: red bell pepper, long green pepper or jalapeno, carrots, potatoes
- Chickpeas
- Spices: paprika, hot paprika, salt, cumin and turmeric
- Garlic
- Fresh cilantro
- Olive oil
This recipe comes together easily in just a few simple steps.
- Break apart your tofu into chunks, and toss with the spices. Bake it in a 400 degree oven for 25-30 minutes
- Next, slicing up your veggies and saute them in a large skillet in olive oil for a couple of minutes
- Add the spices and mix together. Pour in the water, then place the tofu into the pan with the cilantro on top
- Cover the pan, bring it to a boil then let it simmer for 30 minutes.
- Finish off with fresh lemon juice and extra cilantro
Pre-baking the tofu
Baking the tofu ahead adds a little more texture to the tofu. While this step does add a bit more (hands off) time, I do suggest baking it prior to cooking it in the sauce so that it stays firm and doesn’t melt into the sauce.
The sauce base is so versatile and can truly work well with so many different proteins. I’ve already shared my fish version, and this tofu version is a fun twist. You can easily make this with cubed chicken breast or thighs, too!
How to serve
This recipe reheats well so can easily be meal prepped for the week. Rice is my go-to grain as a base for a recipe like this, but another option would be pearled couscous. I always garnish with extra cilantro and some lemon juice to add a bit of freshness and extra flavor.
This recipe is so delicious, packed with flavor, and a fun way to switch up a classic dish I grew up eating. I can’t wait for you guys to try it!
Other tofu recipes:
Firecracker Tofu
BBQ Tofu Wraps
Tofu Burrito Bowls
Moroccan Inspired Tofu and Veggies
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
- Preheat the oven to 400 F. Line a sheet pan with parchment paper.
- 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
- Bake the tofu for 25-30 minutes.
- While that bakes, prepare your vegetables and sauce.
- 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.
- Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
- Add the garlic, veggies and chickpeas to the pan and saute on medium heat for 2-3 minutes.
- Season with the paprika, salt, cumin and turmeric and toss together, then pour in the water.
- 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.
- Serve over rice, couscous or your favorite grain. Garnish with a squeeze of lemon juice before serving.
I really wanted to like this but I feel like it’s missing so much flavor. The original recipe it’s based on has tomato paste that’s gives it that red coloring, this doesn’t call for it. Just kind of fell flat in general.