Grilled Tofu with Roasted Vegetables and Chermoula

tofu chermoula with vegetables on a plate
GOOD COOKIN / Dinner, Lunch, Quick Meals

Grilled Tofu with Roasted Vegetables and Chermoula

TIME 35 min
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1 zucchini, cut into ½ inch thick half moons

1 red bell pepper, seeded and cut into 1 inch strips

½ fennel bulb, trimmed and cut into ½ inch thick wedges

4 multi-colored carrots, peeled and halved lengthwise

6 tablespoons olive oil, divided

1 teaspoon fine sea salt, divided

½ teaspoon black pepper, divided

1 package Woodstock® Organic Extra Firm Tofu, drained

¾ cup roughly chopped cilantro

½ cup roughly chopped parsley

Finely grated zest of 1 lemon

¼ cup lemon juice

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon red pepper flakes


1. Preheat oven to 400°F. On a large baking sheet toss zucchini, bell pepper, fennel, and carrots with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Cut tofu lengthwise into 4 slabs, then cut each slice in half again so you have 8 squares. Transfer to a baking sheet, rub with 1 tablespoon olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast vegetables and tofu until vegetables are tender and both vegetables and tofu are browned, 20-25 minutes.

3. In a food processor, combine cilantro, parsley, lemon zest, lemon juice, cumin, and coriander. With machine running, slowly drizzle in remaining ¼ cup olive oil. Blend until sauce is bright green and smooth. Stir in pepper flakes and salt and pepper to taste.

4. To serve, divide vegetables among 4 plates, top each with 2 squares tofu, and drizzle with chermoula sauce.