Moroccan Tofu

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.

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.

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.

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.

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.

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