Moroccan Style Tofu Chickpea Bake
Moroccan Style Tofu Chickpea Bake
This sheet pan dinner is filled with the rich aromatic flavors of Moroccan cuisine. It’s perfect for those times you really want something delicious and satiating but easy to make. Everything goes onto one sheet pan and is served with the easiest side dish, couscous as well as a refreshing mint yogurt sauce.
Serves 4-6
Ingredients
16 oz (454g) Extra Firm Tofu
15.5 oz (439g) Garbanzo Beans
14.5 oz (411g) Fire Roasted Diced Tomatoes
1 medium Onion (200g) Cut root to stem
4 cloves Garlic crushed
1 Medium Head of Cauliflower
1/2 cup (80g) Pitted Green Olives
2 Tbsp (30g) Ras El Hanout seasoning
2 tsp (10g) Sweet Paprika
2 Tbsp (30g) Harissa or to taste
Salt & Pepper to taste
Avocado Oil - generous drizzle (2 Tbsp)
Mint Yogurt Sauce
1 cup Unsweetened Plain Vegan Yogurt
2 Tbsp (5g) fresh Mint, chopped
1 Tbsp (3g) fresh Parsley, chopped
Juice form 1/2 a Lemon
Salt & Pepper to taste
2 tsp (10ml) Olive Oil
Couscous
2 cups (380g) dry Couscous
2 cups (473ml) No Chicken or Vegetable Broth
1 Tbsp (15g) Vegan Butter or Oil (optional)
Directions
1. Prep the vegetables, by cutting the onions into half moons or root to stem. Cut cauliflower into small florets and crush the garlic.
2. Rinse and drain the chickpeas and strain the fire roasted tomatoes making sure to reserve the tomato juice.
3. Cube the tofu into 1” cubes. If using tofu packed in water, then press the tofu for 15-20 minutes prior to cutting.
4. Add the cauliflower, onion, garlic, olives, cubed tofu, chickpeas and tomatoes to a lined sheet pan. Drizzle with avocado oil, add the spices, harissa, season with salt and pepper and mix well or until everything is well coated. Bake at 375 for 25-30 minutes or until golden brown.
5.Make the mint yogurt sauce by combining all of the ingredients and mixing well. Allow it to sit refrigerated until ready to use.
6.Make the couscous by bringing the broth and butter to a boil. Add in the dry couscous, stir cover and remove from the heat. Allow it to sit for 5-7 minutes before fluffing with a fork.
7.When the vegetables and chickpeas come out of the oven, pour over the reserved tomato juice and mix well. Serve over the couscous along with the mint yogurt sauce and additional harissa on the side.
