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Moroccan Tofu Rice Bowl

With the help of Hodo Moroccan Tofu Cubes this delicious vegan meal is flavorful, high in protein, and full of nutritious ingredients. 

Recipe from:

Moroccan Tofu Rice Bowl

Total Time:






Dietary Preference(s):

Dairy Free, Gluten Free, Kosher, Vegan


  • 1 package Hodo Chermoula Moroccan Tofu Cubes
  • 3.5 tbsp olive oil
  • 6 oz asparagus, snap ends off
  • 1/4 lemon, juiced
  • 1 scallion
  • 2 garlic cloves
  • 1 cup cooked white rice
  • 2-4 sheets of Nori
  • 1 tbsp chili oil
  • salt and pepper to taste

How to Make It


Begin prepping the asparagus by removing the woody part of the spears. You can perform this step by snapping off the bottom of each stalk or slice them off with a knife. Rinse the asparagus under running water to get rid of any dirt. Pat the asparagus dry with a clean paper towel. Add the asparagus to an air fryer tray and coat it with the olive oil, salt and black pepper.


Open one packet of the Hodo Chermoula Moroccan Tofu Cubes. Transfer to an air fryer tray and coat it in olive oil. You might have to break the tofu pieces apart into bite sized pieces using a fork. Air fry the asparagus and tofu for 8-10 minutes at 400F.


Meanwhile, combine the scallion, garlic cloves, oil and salt in a food processor to create a sauce. Alternatively, you can mince the scallion and garlic cloves with a knife. Heat up a small pan and add the sauce. Allow it to cook for 30-45 seconds before adding the cooked white rice. Cook for about 2-3 minutes until the rice is slightly crispy. Transfer to a bowl.


At this point, the tofu and asparagus should be cooked. The tofu will become golden and crispy. Add the juice of 1/4 of a lemon to the asparagus.


In the bowl with the rice, add the tofu and asparagus. Serve with nori, chili oil, and any remaining scallion pieces. Enjoy!

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