Moroccan-Spiced Tofu ‘Steaks’
with roasted carrots and parsnips / warm lentils

Name: Moroccan-Spiced Tofu ‘Steaks’
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tsp Coriander, ground; 1/2 tsp Salt; 1/2 tsp Cumin, ground; 1/2 tsp Paprika; 1/2 tsp Turmeric, ground (opt); 1/4 tsp Cinnamon; 1/4 tsp Cardamom, ground (opt); 1/4 tsp Red pepper flakes; 1/4 tsp Black pepper; 16 oz Tofu, extra-firm, sliced into steaks (vacuum-packed preferable); 1 Tbsp Ras El Hanout (ingredients listed separately); 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Soy sauce, low-sodium; 1 lb Carrots, diced; 1 lb Parsnips, diced; 1/4 cup Cilantro leaves, chopped; 1 1/2 Tbsp Oil, cooking; 1 Tbsp Oil, olive; 1 tsp Ras El Hanout (ingredients listed separately); 2 1/2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Vinegar, sherry (sub apple cider vinegar)

Active: 40 Total: 60

Original GF Paleo Vegetarian

A unique spice blend adds big flavor to this rustic meal of seared tofu 'steaks' with warm lentils and vegetables on the side.
Smarts: Be sure to give the tofu as much time as possible to marinate. The more time the better in developing flavor.

Proteins

Tofu, Beans, lentils

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Ras El Hanout:

Coriander, ground - 1 tsp
Salt - 1/2 tsp
Cumin, ground - 1/2 tsp
Paprika - 1/2 tsp
Turmeric, ground (opt) - 1/2 tsp
Cinnamon - 1/4 tsp
Cardamom, ground (opt) - 1/4 tsp
Red pepper flakes - 1/4 tsp
Black pepper - 1/4 tsp

Moroccan-Spiced Tofu ‘Steaks’:

Tofu, extra-firm - 16 oz , sliced into steaks (vacuum-packed preferable)
Ras El Hanout (ingredients listed separately) - 1 Tbsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp

Warm Lentils with Roasted Carrots and Parsnips:

Carrots - 1 lb , diced
Parsnips - 1 lb , diced
Cilantro leaves - 1/4 cup , chopped
Oil, cooking - 1 1/2 Tbsp
Oil, olive - 1 Tbsp
Ras El Hanout (ingredients listed separately) - 1 tsp
Lentils, cooked - 2 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Vinegar, sherry - 1 Tbsp (sub apple cider vinegar)

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick ‘steaks’ (1 per serving). (Can be done 1 day ahead)
Make Ras El Hanout - (If prepping right before cooking, get oven heating first.) Combine all ingredients for Ras El Hanout. (Can be done up to 5 days ahead)
Marinate tofu - In a shallow baking dish, whisk together Ras El Hanout (portion for tofu), cooking oil (first portion for tofu), and soy sauce. Add tofu, turning to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)
Carrots / Parsnips - Prep as directed and combine. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 400F / 204C.
Toss carrots and parsnips with cooking oil (portion for warm lentils) and some salt and pepper. Spread out on a sheet pan. Roast until tender, stirring occasionally, 15 to 25 minutes (depending on size).
While vegetables roast, heat a large skillet or grill pan with cooking oil (second portion for tofu) over medium heat. Add tofu ‘steaks’ and sear on both sides until cooked to your liking, ~8 minutes total.
While tofu cooks, combine olive oil, Ras El Hanout (portion for lentils), and lentils in a microwave-safe bowl. Microwave on high, stirring halfway through, until warm 1 to 3 minutes.
Combine warm lentils with vinegar, roasted vegetables, and cilantro.
Serve tofu ‘steaks’ with warm lentils. Enjoy!

Reviews

Ratings

0 reviews