Moroccan Tofu Veggie Scramble (Printable Version)
Sautéed tofu with Moroccan spices, veggies, and herbs creates a hearty, flavorful plant-based meal.
# What You'll Need:
→ Main
01 -
400g firm tofu, drained and crumbled
02 -
1 tablespoon olive oil
03 -
0.5 red onion, finely chopped
04 -
1 garlic clove, minced
05 -
0.5 red bell pepper, diced
06 -
0.5 zucchini, diced
07 -
1 tomato, chopped
08 -
0.25 cup fresh parsley or cilantro, chopped
→ Spice Blend
09 -
1 teaspoon ground cumin
10 -
0.5 teaspoon ground turmeric
11 -
0.5 teaspoon smoked paprika
12 -
0.5 teaspoon ground coriander
13 -
Pinch ground cinnamon
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
1 tablespoon lemon juice (optional)
# Steps To Follow:
01 -
Drain and press firm tofu to remove excess moisture. Crumble tofu into small pieces with hands or a fork.
02 -
Heat olive oil in a nonstick skillet over medium heat. Add chopped red onion and minced garlic; cook for 2 to 3 minutes until softened.
03 -
Add diced red bell pepper and zucchini to the skillet. Sauté for 3 to 4 minutes until vegetables are slightly tender.
04 -
Stir in the crumbled tofu. Sprinkle with cumin, turmeric, smoked paprika, coriander, cinnamon, salt, and black pepper. Mix thoroughly to coat.
05 -
Add chopped tomato and continue cooking for 5 to 7 minutes until mixture is heated through and begins to brown slightly.
06 -
Remove from heat. Stir in chopped parsley or cilantro and finish with lemon juice if desired. Serve immediately.
# Notes and Tips:
01 -
For best texture, use firm or extra-firm tofu and allow it to brown slightly during cooking.
02 -
For added heat, incorporate a pinch of harissa or chili flakes with the spice blend.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
04 -
Serve with warm flatbread, grilled toast, or alongside roasted potatoes. Avocado, hummus, or olives also make excellent accompaniments.