1400 700 vegan moroccantofuwithasparagus herbychermoulasauce horizontal

Moroccan Tofu

with Asparagus & Herby Chermoula Sauce

dinner

Grain Bowl Dinner Gluten-Free <600 Calories Summer Recipes Spring Recipes Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
520
FAT
19g
CARBOHYDRATES
61g
PROTEIN
33g

MAIN INGREDIENTS

  1. ½ cup black quinoa
  2. 10 oz Hodo® Organic Firm Tofu
  3. 6 oz asparagus
  4. ½ oz fresh parsley
  5. 1 garlic clove
  6. 1 orange
  7. 1 mini sweet pepper
  8. 2 tsp chermoula seasoning
  9. ¼ cup toasted coconut
  10. 4 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut)
Nutrition

TOOLS

  • Large nonstick skillet
  • Zester or microplane
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Add the black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 18 to 20 minutes.

2
Prepare the produce

Cut the tofu into ½ inch cubes. Trim 1 inch off the asparagus ends. Finely chop parsley leaves. Peel and mince the garlic. Zest 1 tsp of orange. Peel and roughly chop the orange. Trim and dice the mini sweet pepper. Add chopped orange and diced mini sweet pepper to a medium bowl.

3
Make the chermoula sauce

Add the chopped parsley leaves, minced garlic, orange zest, chermoula seasoning, 3 tbsp olive oil, and a pinch of salt to a small bowl. Mix the chermoula sauce. Add 1 tbsp chermoula sauce to the orange and pepper mixture and toss to combine.

4
Cook the asparagus

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add asparagus, a pinch of salt and pepper, and ¼ cup water. Cover and cook until asparagus is bright green and crisp-tender, 3 to 4 minutes. Transfer the cooked asparagus to a plate.

5
Cook the tofu

Wipe the skillet clean, add 1 tbsp olive oil, and return to medium high heat. Add cubed tofu and a pinch of salt and pepper. Cook until lightly browned and crispy, 3 to 4 minutes. Add toasted coconut and toss.

6
Serve

Divide the cooked black quinoa between plates and top with Moroccan tofu. Serve with orange salsa and asparagus. Drizzle with herby chermoula sauce. Enjoy!