moroccan-inspired tofu with chermoula.

INGREDIENTS

For the tofu

• 1 brick (16 ounces) firm tofu, pressed for 30 minutes to drain (see notes)

• 1/4 cup olive oil

• 2 tablespoons corn starch

• 1 tablespoon cumin

• 2 teaspoons smoked paprika

• 2 teaspoons garlic powder

• 1/2 teaspoon cayenne

• 1/4 teaspoon coriander

• Pinch salt

• Pinch pepper

For the chermoula

• 1 teaspoon cumin

• 1 teaspoon red pepper flakes

• 1/2 teaspoon paprika

• 1/2 cup cilantro

• 1/2 cup parsley

• 1/4 cup olive oil

• 1 tablespoon lemon juice

• 2 garlic cloves

• Pinch salt

RECIPE

Mix together the olive oil, cornstarch, and all seasonings.

1. Cut the tofu into cubes and toss with the spice mixture.

2. Air fryer: Cook tofu cubes for 15 minutes at 400F, shaking the basket or tray halfway through.

3. Oven: Cook tofu at 400F on a parchment lined sheet for 30 minutes, flipping half way through.

4. For the chermoula, combine all ingredients in a blender and blend until mostly smooth.

Notes

To prepare the tofu: Drain the tofu then wrap in paper towels or a spare cotton towel. Place in a dish, bowl, or sheet tray and press with a heavy, sturdy weight such as a cast iron skillet. Drain for 30 minutes. To further dry the tofu, place in the freezer for 15 minutes or the refrigerator overnight.

This recipe makes 2 8-ounce entrée-sized servings. If you are using this tofu to meal prep grain bowls, you can instead separate the tofu into 4-ounce servings, which will last 4 days. This works well for bowls that have other sources of protein.

I suggest storing the tofu in a separate container to the chermoula so that you can reheat the tofu (and not the chermoula) before eating. To reheat, air fry for 2 minutes or microwave for 1. Microwaved tofu will no longer be crispy.

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.

Serves 2-4

Print Recipe

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. 

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