Tofu Vegetable Skewers

Rinse and dry all produce. Fill a small saucepan with water and place over high heat. Season with salt and bring to a boil. Soak the wooden skewers in water in a baking dish or other long vessel. Halve, peel, and chop the red onion into large pieces. Deseed the green bell pepper and chop into large pieces (about the same size as the onion pieces). Drain the tofu and pat dry with a paper towel. Cut into 1 inch cubes.

Peel and grate the ginger and garlic into a medium bowl. Finely chop the cilantro leaves and tender stems. Slice the scallions into thin rounds. Add the cilantro and scallions to the bowl.

Set the oven to broil. Alternate placing pieces of the red onion, green bell pepper, cherry tomatoes, and tofu on a wooden skewer. Place the skewers on a baking sheet and drizzle with 1 tbsp vegetable oil. Sprinkle with salt and pepper.

Once the water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and return to the saucepan. Place the tofu vegetable skewers in the oven and roast until the tofu begins to brown, about 7 to 11 minutes.

Zest 1 tsp of lemon zest. Add the zest and juice from half of the lemon to the bowl with the cilantro. Also add 3 tbsp olive oil, paprika, orange spice, cumin, turbinado sugar, and red chile flakes. Season with salt and mix chermoula sauce to combine.

Cut the remaining lemon half into wedges. Mix 1 tbsp chermoula sauce into the fregola. Spoon the fregola onto large plates and top with tofu vegetable skewers– you can leave the skewer in or remove them. Top with the remaining chermoula sauce and serve the lemon wedges on the side. Enjoy!