CBF – Moroccan tofu and spiced-nut veggies

30 Sep CBF – Moroccan tofu and spiced-nut veggies

A friend gave me the idea of the Moroccan tofu and spiced-nut mushrooms today and I had many of the ingredients in the fridge. The only problem was that I have been unwell for the past 3 weeks or so and don’t have the energy to make a fussy meal with all the different elements in that recipe.

Necessity is the mother of invention and I began to devise a CBF version of this tasty recipe.

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CBF Moroccan Tofu with Spiced Nut Veggie Bake

A riff on the CSIRO Low Carb Diet recipe Moroccan tofu and Spiced-nut mushrooms

Course Main Course

Cuisine Moroccan

Keyword protein rich, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 1 (with the foundations of 2 servings)

Ingredients

• 1/2 block firm tofu (approximately 150 g) - chopped into 1 cm pieces
• 2 - 4 tbsp parsley and/or coriander leaves
• 2 tsp paprika
• 2 tsp ground cumin
• 1 clove garlic large or two small
• 1/4 tsp ground tumeric
• 1 1/2 tbsp olive oil
• 1/2 bunch asparagus chopped
• 2 - 3 mushrooms chopped - approximately
• 1/4 bulb fennel
• 1/4 green zucchini chopped
• 1 tbsp olive oil
• 1 pinch sea salt
• 40 g macadamia nuts
• 40 g walnuts
• 1 pinch paprika
• 1 pinch cumin
• 2 tbsp hummus or other tasty dip (I used sweet potato dip)

Instructions

• Preheat the oven to 200 C
• Mix parsley, coriander, garlic, paprika, cumin, turmeric and olive oil into a paste.
• Set aside half the herb and spice mix and toss the chopped tofu in the other half of the mixture - set aside.
• Chop the veggies and place in a baking paper lined dish, drizzle with olive oil and the pinch of salt and stir to coat.
• Place the tofu mixture on a baking paper lined tray and put in the oven at 200 C. At the same time put the baking dish with the vegetables into the oven and set the timer for 20 - 25 minutes.
• On another baking paper lined baking tray add the walnuts and macadamias and place in the oven. Set timer for 7 minutes.
• When the nuts are roasted take them and place them in a mortar and pestle with a pinch of paprika and cumin and grind them into a chunky spiced nut mixture.
• Take half the nut mixture and sprinkle on the veggies after tossing them in their dish. Also toss the Moroccan tofu mixture
• Once the timer goes off at the 25 minute. Plate both the veggie and spiced-nut mixture and the tofu onto a plate and add 1 - 2 tbsp of hummus or your preferred dip.

Notes

Any veggies can be used for the roasted veggie part of the meal. It is a great way to clean out any veggies that need eating from your fridge!

The extra herb and spice mixture and spiced nuts can be used tomorrow for another serve of this CBF dinner, or can be used with double the other ingredients to serve two people.

Here are some progress photos:

I know it sounds like a lot of steps, but if you make enough for two nights (one or two serves), you can do much less on the second night. It is also a nice flow from easy to difficult with no step being too fussy. There are really three main elements and this has reduced the amount of work from the CSIRO version of the recipe quite significantly.

If you have the energy I would highly recommend serving this dish with a green salad including cucumber, tomato, a drizzle of olive oil and a pinch of sumac or a vinaigrette.

Enjoy!!