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Moroccan Tofu Rice Bowl Recipe (with Video)

Fish-free, Mushroom-free, Rice

Discover our Moroccan Tofu Rice Bowl Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min


- 1 packet Hodo Chermoula Moroccan Tofu Cubes
- 1.5 tsp Olive oil
- 6 oz Asparagus, ends snapped off
- pinch salt and pepper
- 1 Tbs Olive oil
- 0.25 Lemon, juiced
Scallion Rice
- 1 Scallion
- 2 clove Garlic
- 1 Tbs Olive oil
- 1 tsp Salt
- 1 cup White rice, cooked
- Nori
- 1 Tbs chili oil
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1. 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.
2. 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.
3. 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.
4. 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.
5. 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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