Are you searching for Hodo Moroccan tofu recipes? If you’re into tofu recipes, try this tofu taco dish or my vermicelli noodles and tofu bowls-both tasty protein-rich dishes. A classic tofu recipe with a Moroccan twist.
I'm Dominique Ebra, a certified holistic nutritionist and a firm believer in the power of plant-based eating. My blog is a delicious showcase of vegan recipes that prove you don't have to sacrifice taste or convenience when going vegan. Let's explore the world of vibrant flavors together!
Hodo Kitchen’s chermoula blend is one of those mouth-wateringly delicious recipes. It is full of rich, aromatic flavors that you’ll love! I love the crisp, golden exterior of the tofu and the soft, fluffy interior.
Quick & Easy Moroccan Couscous (Vegan)
Hodo Chermoula Moroccan Tofu Cubes: Pre-seasoned with Moroccan flavors. This delicious organic firm tofu, made with soybean oil and organic soybeans, is the hero of this dish. Tofu is an excellent source of plant-based protein.
Read also: The Allure of Blue and White Tile
Hodo Moroccan tofu can be purchased at select grocery stores, health food stores, or specialty stores. Yes, Hodo offers a range of other tofu flavors in addition to Moroccan tofu. Some popular options include braised tofu, yuba tofu sheets, Thai curry tofu, and five-spice tofu.
Absolutely! Hodo Moroccan tofu can be frozen successfully. Freezing it will help extend its shelf life and preserve its quality. Before freezing, make sure to drain any excess moisture and place the tofu in an airtight container or freezer bag. To prevent freezer burn, you can also wrap it in plastic wrap or foil. When you’re ready to use it, thaw the tofu in the refrigerator overnight. Freezing may alter the texture slightly, but the flavor should remain intact.
Here are a few delicious ways to prepare Hodo Moroccan Tofu:
Moroccan Tofu with Couscous
This recipe combines the rich flavors of Moroccan tofu with the lightness of couscous, creating a balanced and satisfying meal.
Ingredients:
Read also: Morocco's Blue Pearl
- Hodo Chermoula Moroccan Tofu Cubes
- Cooked couscous
- Raisins
- Lemon juice
- Almonds
- Chopped parsley
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375F.
- Roast the Hodo Moroccan Cubes for 20-25 minutes, turning them once or twice to achieve a nicely colored exterior on all sides.
- While the cubes are roasting, cook the couscous according to the package instructions.
- Once the couscous is ready, toss it with the still-warm Moroccan Cubes. This allows the couscous to absorb some of the delicious flavors from the tofu. Allow the mixture to cool down.
- After the mixture has chilled, add in the raisins, almonds, chopped parsley, and lemon juice, and season with salt and pepper to taste.
Tips for the Perfect Tofu and Couscous:
- Tofu texture: Aim for a crispy exterior and tender interior on your high-protein cubes. Your oven will need to be pre-heated and hot to achieve this result.
- Space the tofu out: This will prevent it from steaming and turning mushy. Creating space in the baking sheet will allow the sides to crisp and cook evenly. If your pan is too small to space them out, cook them in batches.
- Taste to balance flavors: This recipe provides all the ingredients you need to balance the flavors - ensure you taste it before serving.
Additions and Substitutions:
- Bulk it with veggies: Add a medley of bright, healthy vegetables like zucchini, bell peppers, carrots, or sweet potatoes. Roast them ahead of time, saute or steam them.
- Dried fruits: Along with raisins, you can add dried fruits such as apricots, dates, or figs to provide a pleasant sweetness and chewy texture.
- Yogurt sauce: Whip plain yogurt, minced garlic (or garlic powder), lemon, and salt.
- Swap the couscous for rice: Add the tofu to rice bowls for a gluten-free version.
Storage Instructions:
- Partial cooking: If you want to save time on the day of serving, you can partially cook the tofu cubes in advance. Allow them to cool, then store them in an airtight container in the refrigerator.
- Cooked tofu and couscous: Store any leftover cooked tofu and couscous separately in airtight containers in the refrigerator. Store them for up to 3-4 days.
- Raisins, almonds, parsley, and lemon juice: These ingredients should be stored separately. Place the raisins and almonds in sealed containers or bags, and store them in a cool, dry place. Store the chopped parsley in an airtight container lined with a paper towel to maintain freshness.
Air Fryer Moroccan Tofu Rice Bowl
This tofu rice bowl is a quick, high-protein meal perfect for dinner. The air fryer makes the tofu and asparagus crispy and delicious.
Read also: Men's Moroccan Fashion
Ingredients:
- 1 packet of Hodo Chermoula Moroccan Tofu Cubes
- Asparagus
- Olive oil
- Salt and black pepper
- Scallion
- Garlic cloves
- Cooked white rice
- Nori (optional)
- Chili oil (optional)
- Black quinoa
- Lemon
Instructions:
- Begin prepping the asparagus by removing the woody part of the spears. Rinse the asparagus under running water to get rid of any dirt. Pat the asparagus dry with a clean paper towel. Add the asparagus to an air fryer tray and coat it with the olive oil, salt and black pepper.
- Open one packet of the Hodo Chermoula Moroccan Tofu Cubes. Transfer to an air fryer tray and coat it in olive oil. You might have to break the tofu pieces apart into bite sized pieces using a fork.
- Air fry the asparagus and tofu for 8-10 minutes at 400F. The tofu will become golden and crispy. Add the juice of 1/4 of a lemon to the asparagus.
- Meanwhile, combine the scallion, garlic cloves, oil and salt in a food processor to create a sauce. Alternatively, you can mince the scallion and garlic cloves with a knife. Heat up a small pan and add the sauce. Allow it to cook for 30-45 seconds before adding the cooked white rice. Cook for about 2-3 minutes until the rice is slightly crispy. Transfer to a bowl.
- Add the black quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 18 to 20 minutes.
- In the bowl with the rice, add the tofu and asparagus. Serve with nori, chili oil, and any remaining scallion pieces.
Air Fryer Tofu Cubes Three Ways
Try out this versatile air fry tofu cube recipe using Hodo’s Extra Firm Tofu or one of our newest blocks on the block: Indian Spiced Tofu and Miso Tofu.
Ingredients:
- 1 (10 oz) package Hodo Extra Firm Tofu OR 1 (8 oz) package Hodo Miso Tofu OR 1 (8 oz) package Hodo Indian Spiced Tofu
- 2 tsp sesame oil
- Salt & black pepper
- 2 tsp cornstarch
- 1/2 tsp shichimi togarashi* (*Add if using Hodo’s Extra Firm Tofu. Can substitute shichimi togarashi with chili powder or furikake seasoning which adds flavor but no spice).
Instructions:
- Slice Hodo Miso Tofu into 1/2” cubes.
- On your cutting board, arrange tofu cubes with the cut sides up and brush or spray with oil to evenly coat.
- Sprinkle tofu with salt, black pepper, and cornstarch.
- Place tofu cubes in a single layer in an air fryer basket at 370°F and cook for 10-12 minutes. Make sure the cubes are not touching (you can fry the cubes in two batches if they don’t all fit in one go). Remove the basket and give it a good shake half way through, ensuring an even cook.
- Fry until tofu cubes are golden and crispy.
- Take basket out of the air fryer and toss any remaining miso or garam masala marinade left from packaging onto the tofu cubes.
Moroccan Tofu with Orange Salsa
This recipe combines the savory Moroccan tofu with a refreshing orange salsa, creating a vibrant and flavorful dish.
Ingredients:
- Hodo Moroccan Tofu
- Asparagus
- Orange
- Mini sweet pepper
- Parsley leaves
- Garlic
- Chermoula seasoning
- Olive oil
- Toasted coconut
- Black quinoa
Instructions:
- Cut the tofu into ½ inch cubes. Trim 1 inch off the asparagus ends. Finely chop parsley leaves. Peel and mince the garlic. Zest 1 tsp of orange. Peel and roughly chop the orange. Trim and dice the mini sweet pepper.
- Add chopped orange and diced mini sweet pepper to a medium bowl. Add the chopped parsley leaves, minced garlic, orange zest, chermoula seasoning, 3 tbsp olive oil, and a pinch of salt to a small bowl. Mix the chermoula sauce. Add 1 tbsp chermoula sauce to the orange and pepper mixture and toss to combine.
- Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add asparagus, a pinch of salt and pepper, and ¼ cup water. Cover and cook until asparagus is bright green and crisp-tender, 3 to 4 minutes. Transfer the cooked asparagus to a plate.
- Wipe the skillet clean, add 1 tbsp olive oil, and return to medium high heat. Add cubed tofu and a pinch of salt and pepper. Cook until lightly browned and crispy, 3 to 4 minutes. Add toasted coconut and toss.
- Divide the cooked black quinoa between plates and top with Moroccan tofu. Serve with orange salsa and asparagus. Drizzle with herby chermoula sauce. Enjoy!
Nutritional Information
Here is the nutritional information for Hodo Moroccan Tofu:
| Nutrient | Amount per Serving (3oz / 85g) | % Daily Value |
|---|---|---|
| Calories | 160 | |
| Total Fat | 11g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 250mg | 11% |
| Total Carbohydrate | 3g | 1% |
| Dietary Fiber | 2g | 6% |
| Total Sugars | <1g | |
| Added Sugars | <1g | 2% |
| Protein | 12g | 24% |
| Vitamin D | 0% | |
| Calcium | 213mg | 15% |
| Iron | 1mg | 8% |
| Potassium | 130mg | 2% |
Popular articles:
tags: #Moroccan
