Sesame Crusted Tofu Steaks with Chermoula Sauce

Sesame Crusted Tofu Steaks

with Chermoula Sauce


A traditionally Moroccan sauce, chermoula is a beautiful green blend of cilantro, spices, smoked paprika, and dried Valencia orange. We’ve paired it here with crispy sesame crusted tofu which gets nutty and toasty in a hot skillet. If some of the sesame seeds fall off and begin to brown too quickly, just reduce the heat to low and add another minute to the cook time.

Summer Recipes High-Protein Nut-Free Root Vegetables Tofu Dinner Middle Eastern
35 min


  1. 1 package extra firm tofu
  2. 10 oz carrots
  3. 1/2 tsp ground coriander
  4. Fresh ginger
  5. Garlic
  6. Fresh cilantro
  7. 1 lemon
  8. 1/2 tsp smoked paprika
  9. 1/8 tsp orange spice
  10. 1/4 tsp ground cumin
  11. 1/2 tsp turbinado sugar
  12. 1/8 tsp red pepper flakes
  13. 3/4 cup Israeli couscous
  14. 1 tbsp cornstarch
  15. 3 tbsp sesame seeds
  16. 3 tbsp plus 1/2 tsp olive oil*
  17. Salt and pepper*
  18. *not included


It’s tofu time

Adjust oven rack to middle position and preheat oven to 400°F. Cut tofu into 4 equal “steaks” and place between paper towels under the weight of a plate to remove excess water.

Cook the carrots

Peel the carrots and cut lengthwise, then cut into 3-inch pieces. In a small bowl, toss carrots in 1/2 tsp of oil, coriander, and a pinch of salt. Place oiled carrots on a baking sheet and roast until browned in places, about 20 to 25 minutes. Crush with the back of a fork as soon as they come out of the oven.

Make the chermoula

Peel and grate ginger. Mince 2 cloves of garlic. Rinse and trim cilantro stems and finely chop leaves. Add ginger, garlic, and cilantro to a small bowl. Rinse and zest enough lemon to make 1 tsp and add it to the bowl with the juice of half of the lemon. Add 2 tbsp of oil, paprika, orange spice, cumin, 1/2 tsp of the sugar, red pepper flakes, and 1/8 tsp of salt; mix well.

Boil the couscous

Put 1 1/8 cups of water into a small saucepan, salt it, and bring to a boil. Add the couscous to the boiling water. Cook for 4 minutes and, once tender, drain the couscous and return to the pan.

Season the tofu

Put the cornstarch and sesame seeds into a medium bowl. Season tofu “steaks” with salt and pepper and toss them in the sesame seed mixture. Put a large skillet over medium-high heat and add 1 tbsp of oil. Once hot, add the tofu “steaks” and cook until the sesame seeds are browned, about 4 to 6 minutes, and then flip and cook for another 4 to 6 minutes on the other side.

Plate and serve

Put a spoonful of the chermoula sauce into the couscous and stir to combine. Put half of the couscous on a plate and top with 2 tofu “steaks” and a helping of the chermoula sauce. Serve with the crushed carrots and enjoy.