Moroccan Tofu Bowls
with quinoa / roasted cauliflower
Sauteed tofu in a velvety tomato sauce is seasoned with a homemade Moroccan spice mix of coriander, paprika, cumin, ginger, and cinnamon. Served over fluffy quinoa with roasted cauliflower on the side - this is comfort in a bowl!
Smarts:If you find that your tomatoes are too acidic, add a pinch of sugar to the sauce.
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Quinoa, uncooked - 2/3 cup
- Stock, any type - 1 1/3 cup
- Parsley - 1 Tbsp, chopped
- Garlic - 2 cloves, chopped
- Oil, cooking - 2 Tbsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Coriander, ground - 1 tsp
- Paprika, smoked - 1 tsp
- Cumin - 1/2 tsp
- Ginger, ground - 1/2 tsp
- Cinnamon - 1/4 tsp
- Cauliflower, florets - 16 oz, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Quinoa - (Double if making Wednesday’s meal; if prepping right before cooking, get oven heating before continuing with prep.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Cauliflower / Parsley / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make spice mix - (Double if making Thursday’s meal.) Combine coriander, smoked paprika, cumin, ginger, and cinnamon. (Can be done up to 5 days ahead)
- Heat oven to 450F / 232C degrees.
- Arrange cauliflower on a sheet pan. Drizzle with oil (portion for cauliflower) and season with some salt and pepper. Toss to coat.
- Roast cauliflower in the oven, stirring halfway through cooking, until the edges are brown and crisp, 20 to 25 minutes.
- While cauliflower roasts, heat a large skillet with a lid over medium high heat. Add oil (portion for bowls) and then tofu and saute until slightly browned on the outside, 3 to 5 minutes.
- Add spice mix (reserve half if doubled) and garlic to tofu and stir until fragrant, ~1 minute more. Pour tomatoes over top and cover with a lid. Bring to a simmer.
- Simmer tofu in sauce for 10 minutes to let the flavors come together.
- Taste tofu / sauce and season with some salt and pepper. Add a pinch of sugar if you’d like a bit of sweetness.
- If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
- Squeeze lemon juice over roasted cauliflower.
- Assemble bowls by topping quinoa with tofu and sauce. Serve cauliflower on the side. Finish with parsley. Enjoy!
This was pretty easy and the flavor was wonderful the next day. It definitely needed extra salt.0 Helpful
Flavors were good but meatballs were a bit dry - this could have very well been a cook error :)0 Helpful
I thought the meatballs were a bit bland and dry, next time I’d maybe add another egg and put spices in the meatball mixture itself. I made the full amount of meatballs and doubled the spices and tomato sauce, since I didn’t make the other meatball meal. The sauce was really good. I ended up making a shakshuka for breakfast with the leftover sauce and cut up meatballs, plus sour cream, and it was really good. Recommend serving with sour cream generally.0 Helpful
The spices were relatively subtle here, but still really good. I removed all the meatballs after they cooked and simmered the sauce for a while with the lid off, because it was really thin after cooking according to the recipe directions.0 Helpful
Meatballs were really tasty in the sauce. Maybe my "simmer" was too low as we had to cook an extra 5 minutes before they were no longer pink in the middle.0 Helpful
5 stars for the meatballs and sauce. So good! I doubled the spice mix and used half in the meatballs themselves and the rest in the sauce.0 Helpful