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

Active: 40 Total: 60

A unique spice blend adds big flavor to this rustic meal of seared tofu 'steaks' with warm lentils and vegetables on the side. We first featured this meal in 2021.
Smarts: Be sure to give the tofu as much time as possible to marinate. The more time the better in developing flavor. 



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)


  1. 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)

  2. 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)

  3. 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)

  4. Carrots / Parsnips - Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Cilantro - Chop cilantro.

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  1. Heat oven to 400F / 204C.

  2. 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).

  3. 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.

  4. 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.

  5. Combine warm lentils with vinegar, roasted vegetables, and cilantro.

  6. Serve tofu ‘steaks’ with warm lentils. Enjoy!



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