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Tofu Vegetable Skewers with Chermoula Sauce & Fregola
2 or 2 or 2 or 4 Serving Dinner

Tofu Vegetable Skewers

with Chermoula Sauce & Fregola

Chermoula is a Moroccan sauce that is packed with flavors of garlic, cumin, lemon, orange, and, in our case, fresh cilantro. Grating the ginger and garlic, or using a microplane, will keep it evenly distributed throughout your sauce. We also encourage using the cilantro stems in the sauce, they will add a bit of crunch if you chop them finely! Fregola is toasted pasta, similar to couscous but made of semolina, and it perfectly soaks up the sauce.

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SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
650
FAT
34g
CARBOHYDRATES
71g
PROTEIN
22g


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INGREDIENTS

  1. 6 wooden skewers
  2. 1 red onion
  3. 1 green bell pepper
  4. 1 package extra firm tofu
  5. Fresh ginger
  6. 2 garlic cloves
  7. Fresh cilantro
  8. 2 scallions
  9. 4 oz cherry tomatoes
  10. ¾ cup fregola
  11. 1 lemon
  12. ½ tsp smoked paprika
  13. ⅛ tsp orange spice
  14. ¼ tsp cumin
  15. ½ tsp turbinado sugar
  16. ¼ tsp red chile flakes
  17. 1 tbsp vegetable oil*
  18. 3 tbsp olive oil*
  19. Salt and pepper*
  20. *Not included
  21. **Allergens: Soy, Wheat. Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy.
Tools: Small saucepan, Microplane, Baking sheet
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
650
FAT
34g
CARBOHYDRATES
71g
PROTEIN
22g


Get Recipes Delivered

INSTRUCTIONS

1
Prep time

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.

2
Chop the herbs

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.

3
Build the skewers

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.

4
Cook the fregola

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.

5
Make the chermoula sauce

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.

6
Serving

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!

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