Marrakesh Tofu Rumble
- Product: Firm
- Meal Type: Entrée
- Cuisine: Other
- Level: Easy
- Special Consideration: Vegetarian
Rinse original tofu container to reuse later.
Reduce excess moisture from tofu blocks by pressing between two weighted plates. Drain fluid off plates when released.
Mix spices together in a bowl and reserve 1 ½ tbsp. of your mixture in a separate bowl.
Mix carrot juice and primary spice mixture.
Place tofu back in its original container and pour carrot-spice marinade over tofu.
Cover with plastic wrap and marinade in refrigerator for 1/2 hour to1 hour.
Meanwhile chop vegetables and place in large size plastic bag . Incorporate 2 tbsp. olive oil and reserved 1 1/2 tbsp. spice mixture by shaking bag to distribute it on all vegetables.
Preheat oven to 350 degrees.
(Yogurt sauce: Add diced greens (parsley or cilantro), lemon, cucumber and salt to the Greek yogurt and mix. Store in refrigerator until ready to serve.)
After the tofu has marinated, place in 9”x13” dish and pour marinade over the dish.
Cook for approximately 20 minutes, remove and flip. Add in your veggies and cook for additional 25 minutes or until veggies begin to soften.
Serve on top of rice with yogurt sauce on the side for dipping.
Original recipe created by Catherine Lovelady
1 (16 oz.) House Food Premium Tofu or Organic Tofu Firm, drained
1 cup carrot juice
2 tbsp. curry powder
1 tsp. turmeric
1 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne
1/2 tsp. pepper
1/2 tsp. cinnamon
1 tsp. ginger
(Mix together spices and reserve 1 1/2 tbsp. for vegetable mixture)
1 sweet potato, cubed
2 yellow squash, cubed
2 zucchini, cubed
1 onion, diced
1 red bell pepper diced
salt and pepper to taste
2 tbsp. Olive Oil
1 cup Greek style yogurt
1/8 bunch of parsley or cilantro, chopped finely
1/4 English cucumber, diced finely
zest of 1 lemon
sprinkle of sweet paprika
salt to taste
Nutrition Per Serving
- Saturated Fat