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| Creamy Tofu Grill (Moroccan) |
Introduction
I still can’t forget that first taste of Moroccan cuisine on a warm Marrakech night. There were spices ground like treasure, smoked peppers, and a zesty lemon brightness that woke every bite. I wanted to bring that glow back to my own grill, but I swapped meat for tofu. The result? Creamy Tofu Grill (Moroccan): tofu that’s pressed, grilled for that perfect burnished rim, fuzzed with a lovely spice paste, and draped with that dreamy, lemony sauce.
This Creamy Tofu Grill (Moroccan) might look like a picnic show-off, but it whirls together in about the same time as a superhero weeknight stir-fry. Whether I’m in a backyard in Houston, a tiny balcony in Berlin, or a hot stove in Lima, the grill stays super polite. Load it onto warm couscous, tuck it in a freshly seared pita, or serve it next to jewel-toned roasted carrots. I’ll share an easy walk-through that captures that same Moroccan sunset without requiring a magic spice cart or hours of lesson. Ready? Let’s jump in.
Ingredients
-Serves 4
-Extra-firm tofu — 450 g (16 oz), pressed, then cut into 8 slabs
-Olive oil — 3 tbsp (45 ml) plus a little extra for brushing
-Lemon — zest of 1 lemon, plus 2 tbsp (30 ml) juice
-Garlic — 3 cloves, minced
-Ras el hanout or Moroccan spice blend — 2 tsp (4 g)
-Smoked paprika — 1 tsp (2 g)
-Ground cumin — 1/2 tsp (1 g)
-Salt — 1 tsp (5 g)
-Black pepper — 1/2 tsp (1 g)
-Plain yogurt or plant-based yogurt — 200 g (7 oz)
-Tahini — 2 tbsp (30 g)
-Harissa or chili paste — 1 tsp (adjust to taste)
-Fresh cilantro (coriander) and/or parsley — 1/2 cup (loose) / 15 g (0.5 oz), chopped
-Olive oil or preserved lemon oil — 1 tsp to drizzle (optional)
-Toasted pine nuts or chopped roasted almonds — 2 tbsp (optional)
-Cooked couscous, quinoa, or flatbreads — for serving
-Cooking Tip: Don't stress if you lack ras el hanout! Just mix an equal dash of cumin, paprika, coriander, a small pinch of cinnamon, and a pinch of turmeric together and you’re good to go.
-Swap dairy yogurt for either coconut or soy yogurt to make this vegan-friendly Creamy Tofu Grill take on Moroccan flavor.
Preparation steps
-Press the Tofu. Wrap the block of tofu in a kitchen towel, then set a couple of heavy cans or a skillet on top for 20 minutes. This gets rid of extra water. Slice the pressed tofu into large rectangles, then pat them dry.
-Make the Spice Rub. In a mixing bowl, whisk together olive oil, the zest of 1 lemon, minced garlic, a spoonful of ras el hanout, a little smoked paprika, a spoonful of cumin, plus a pinch of salt and black pepper. Coat each tofu slab with the mixture, then set them aside for at least 20 minutes (or longer in the fridge for extra flavor).
-Prepare the Creamy Sauce. In a small bowl, stir together vegan yogurt, a drizzle of tahini, lemon juice from the same lemon, a spoonful of harissa, and a pinch of salt. Mix until it's creamy, then taste. Balance with extra lemon or harissa to suit your preference. Fold in half of the chopped cilantro for a fresh finish.
-Seal and Sear. Heat a lightly oiled grill pan or outdoor grill to medium-high. Cook each marinated tofu slab for 3 to 4 minutes on each side, until you see attractive grill marks and the tofu is warm inside.
-Alternatively, use a hot nonstick or cast-iron pan; heat it with a drizzle of oil and sear the tofu on each side until the edges get nice, dark char marks.
-Add a touch of oven finishing. Spoon warmed yogurt-tahini sauce onto a rimmed baking sheet, nestle the grilled tofu on top, and slide it into a 180°C (350°F) oven for 5 to 7 minutes. This step gives that creamy sauce a chance to hug the tofu.
-Garnish for color and flavor. Move the tofu to a serving dish, drizzle on any extra sauce, and top with chopped fresh herbs, toasted nuts, and a glug of extra-virgin olive oil or preserved lemon oil. Don’t skip the last squeeze of fresh lemon; it brightens everything.
-Ready to eat! Pair with warm couscous, quinoa, or soft flatbreads for wrapping. This dish stays delicious when warm or right at room temperature.
Tips & Variations
-For a smoky touch, mix a few drops of liquid smoke into the marinade, or grill the tofu directly over hot coals.
-Keep it cruelty-free—choose plant yogurt and stir your tahini until it’s super silky for the sauce.
-Craving a bowl? Serve the grilled tofu atop lemony couscous studded with herbs, pile on roasted veggies and pickled onions, and top with more creamy sauce.
-Nutty Crunch : trade the classic pine nuts for thinly sliced roasted almonds or toasted pistachios; the extra crunch is worth it.
-Authentic Twist : drop a couple of whisper-thin slices of preserved lemon into the sauce for a splash of Moroccan zing. Just a whisper, though; preserved lemon is bossy.
Closing
Creamy Tofu Grill (Moroccan) marries the toasty spices of North Africa with fuss-free grilled tofu and a silky, zesty drizzle—ideal for a low-key dinner or a knockout dish on any weeknight. Imagine a plate a celebration of preserved lemons, warm spices, and fresh herbs right from Moroccan kitchens. Here’s the kicker: Moroccan cooking loves a happy contrast, like sweet meeting savory or soft meeting crunchy. This recipe winks at that tradition by serving buttery yogurt-tahini beside toasted nuts and charred tofu.
Take the plunge on the Creamy Tofu Grill (Moroccan), plate it for family, snap a pic, and come back for more dishes from around the world. I’m eager to hear if you mellow the spices, turn up the heat, or freestyle with your signature twist.