moroccan-inspired tofu with chermoula.
Perfect for meal prepping healthy grain bowls, these spicy, crispy Moroccan tofu bites are full of flavor made even better with chermoula, an herby Moroccan sauce similar to chimichurri.
Serves: 2 Prep time: 15 minutes (after pressing tofu) Cook Time: 15 minutes (airfryer) 30 minutes (oven)
We really tried not to be meal preppers.
For a long time, relying on leftovers worked well for us, and the occasional tuna sandwich was satisfying enough that we didn’t need to prepare whole meals ahead of time.
Until we realized that the days we didn’t have leftovers or spare cans of tuna were total chaos; usually ending in a trip to McDonald’s or Chipotle.
So we became meal preppers.
Our favorites have been Greek chicken grain bowls, salmon sushi bowls, and Chipotle-esque fajita bowls. What we have added to every bowl — without fail, and no matter how strange it seems to sound — is tofu.
Maybe because tofu is way cheaper than meat or because it’s nice to have a change in texture between the mounds of quinoa, tofu has become a constant in our bowls. The key to using tofu, though, is to make it right.
Our air fryer has been a game changer for crispy tofu, but beyond that, making perfect tofu relies on the preparation. From there you can season it any which way and have a delicious addition to lunch or dinner in no time.
This particular recipe is for Moroccan-inspired tofu bites paired with chermoula. The tofu is spicy but savory, great for pairing with Greek chicken grain bowls and buddha bowls — and of course, Moroccan bowls (like this Moroccan-inspired sheet pan salmon).
The chermoula is a treat that enhances the earthy flavor of the tofu by providing a refreshing, herby, acidic flavor. I say don’t skip it, even if you have another sauce in your grain bowl. Toss the tofu in chermoula for the best results.
How do I prepare tofu?
No matter if you buy silken, soft, firm, or extra firm, tofu is packaged in brine and needs to be drained before using. Besides draining the brine from the tofu, most tofu also needs to be pressed to expel the excess moisture.
To do this, completely drain the brine from the tofu package and remove the tofu. Wrap it in paper towels or, more sustainably, a towel you don’t mind getting very wet (you’ll want to wash it afterwards).
Place the tofu on a plate, baking sheet, casserole dish, or shallow bowl. I prefer something with sides to catch any liquid that is pressed out.
Once placed, press the tofu with something sturdy, heavy, and non-breakable. As in — don’t use glass. Seriously, let me make that mistake for you. The weight will slide as the tofu loses moisture, often to one side or the other, which can break a glass that slides completely off. So instead of a vase or bottle of liquor, use a cast iron skillet.
Press the tofu for 30 minutes, changing out the towels or draining the dish as needed.
Here’s the secret: For extra-crispy tofu, chill the tofu uncovered in the refrigerator overnight or freeze for 15 to 20 minutes. This completely dries the tofu out, resulting in way crispier pieces.
What is chermoula?
Chermoula is a North African sauce used to marinade meats and fish as well as compliment spicy dishes. It’s very similar to the Latin American chimichurri, which is made with parsley, red pepper flakes, and vinegar. You could also argue it’s very simliar to pesto — but the flavors are quite different.
Chermoula, like many similar sauces, is traditionally made using a mortar and pestle. This means that it tends to be chunkier rather than smooth like an aioli. Depending on your blender (and patience) yours might be smoother or chunkier. Don’t worry too much about texture, as long as it’s to your liking.
Chermoula can be made in a blender, food processor, or by hand in a mortar. I used a 64-ounce Vitamix for this recipe, which I don’t recommend unless, like me, you have nothing smaller. Foolishly, I gave away my compact blender without replacing it with something similar.
The reason I don’t recommend the larger blender is because it’s impossible to get the ingredients into the blades unless you quadruple the recipe. To make it easier, use a small blender that compacts the herbs to the blades, forcing them to be blended smooth. To cheat the larger blender, you can add more oil until the ingredients catch the blades, and scrape the sides every 10 seconds.
The spices you’ll need to coat the tofu.
moroccan-inspired tofu with chermoula ingredients
tofu: Firm or extra firm make the best crispy tofu bites. You can use soft in a pinch, but I find these are better suited to stir fries. Avoid silken completely, which is best used for things like mousse or pudding.
olive oil: You’ll need oil to coat the tofu — I like the flavor of olive oil here, but you can use any oil you prefer.
cornstarch: Cornstarch is what really gives the tofu the crispy exterior. If you don’t have cornstarch, it’s unlikely you have the most common substitutes either — potato starch, tapioca flour — so if you’re in a bind, just omit the cornstarch. (By the way, I’m not doubting your pantry, these are just not common things to have).
cumin: You’ll need plenty of this first for the tofu and then for the chermoula, which is meant to be fragranced with cumin.
paprika: You’ll need smoked paprika for the tofu and regular for the chermoula, though you can use all smoked or all regular for both. The smoked is nice on the tofu, since the flavor is earthier.
garlic powder: For the tofu — minced garlic will burn, so use the powder here and save the fresh garlic for the sauce.
cayenne: For some heat. If you don’t like spicy, leave it out. If you love spicy, add more in.
coriander: Mostly optional, this just adds a touch of sweet, fragrant flavor common in Moroccan dishes. Feel free to omit.
red pepper flakes: This isn’t necessarily traditional in chermoula, but is often used for some heat. It reminds me of chimichurri, and I enjoyed the punchy spice. Feel free to adjust to your preferred heat level.
salt: Needed for the tofu and the chermoula to bring out the other flavors. Use to taste.
cilantro: If you can’t stand cilantro, leave it out and double the parsley.
parsley: Curley or flat leaf both work here. I remove the thicker stems with one chop under the leaves. No need to remove every leaf from the stems.
lemon juice: In traditional chermoula you would use preserved lemon, which you can swap for here. I used regular lemon juice because I prefer it, it feels brighter and less sour (Plus is more readily handy).
garlic cloves: Use plenty of garlic in the sauce — after all, when has more garlic been a bad thing?
If desired, you can marinade the tofu overnight in this sauce.
Spread the tofu out enough to give each some space, but no need to go overboard.
moroccan-inspired tofu pairing options
Besides Israeli couscous, you can pair these tofu bites with plenty of proteins and vegetables to make a seriously perfect grain bowl. Oh, and these also go great with citrusy cocktails.
Tamper the ingredients towards the blades as much as possible to get it moving. If it’s not working, use a smaller blender or add a little oil.
If tofu isn’t crispy to touch, cook for another 2 to 4 minutes.
A chunky chermoula. Yours can be smoother or even a little chunkier.