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Moroccan Greens & Tofu

Updated: Apr 11, 2022

If you know me, you know greens are one of my favorite go to quick meals. This version was soooooo delicious, I felt compelled to share! It combines tons of veggies – kale, carrots, mushrooms, bell pepper, tomato, and onion with some of the quintessential flavors of Moroccan food such as cinnamon, coriander, and cumin. It’s all rounded out with a healthy dose of vegan protein, in this case tofu. Oh yeah, it’s exceedingly good for you, low in calories, and in your belly in under 15 minutes!

The tofu was my inspiration for this dish. I ordered some Hodo Moroccan Tofu Cubes with my weekly Imperfect Foods grocery order. I don’t normally buy things “pre-flavored” but I was curious, and my general rule of thumb is, if I understand all the ingredients (and they are healthy ones), then a little extra flavor is ok. This tofu passed both the healthy/clean test and the taste test. If you can get it near you, give it a try. If not, no worries you can use regular tofu and give it a quick marinade in the flavors we use for the rest of the dish.

moroccan tofu

As for the rest of the ingredients, I went for my usual instinct, add as many colors and textures from the veggie garden as possible. You can add anything you like veggie-wise, making this the perfect dish for cleaning out the fridge.

Also, quick shout out to Imperfect. They didn’t pay me, I’m just sharing the love. I love going to the grocery store. I really do. I know, I’m weird. But between COVID lockdown and building my health coaching biz, I didn’t have as much time for shopping. I went with Imperfect because they focus on reducing food waste, which is a MAJOR ISSUE, by sending you a box full of food that would otherwise have been rejected by the grocery store. Not because it’s bad, but it is just “imperfect, smaller or larger or weirdly shaped, or maybe the farm just produced too much. I’ve been very pleased with the quality so far and can I tell you how much TIME I am saving?!?! So, advice from your nutrition & health coach, if you’re short on time and care about what you put in your body and the planet, this is a great grocery delivery option. Ok, plug over, and on to the cooking!

Servings: 2 – 3 | Easy | Prep: 5 minutes | Cook: 8 minutes

Vegan/Vegetarian | Low-Carb | High Protein | Quick | Lunch | Dinner

Calories: 291 | Protein: 19g | Carbohydrates: 38g | Fiber: 10g

Vitamin A: 748% | Vitamin C: 286% | Calcium 219% | Iron: 16%


  1. 1 package Hodo Moroccan Tofu Cubes, or 8oz plain extra firm tofu

  2. 6 cups Kale (2 small or 1 very large head), chopped and rinsed

  3. 1/4 cup (1/4 medium) yellow onion, small diced

  4. 1 carrot, small slices

  5. 1/2 yellow bell pepper, medium diced

  6. 3/4 cup (5 medium) Cremini mushrooms, medium diced

  7. 1 large jalapeno, small diced

  8. 8 – 10 cherry tomatoes, halved

  9. 1/3 cup veggie stock (homemade or store)

  10. 1 large clove garlic, minced

  11. 1 heaping tbsp honey (or agave to make it vegan)

  12. 1 tbsp extra virgin olive oil

  13. 1/2 tsp ground cumin

  14. 1/2 tsp smoked paprika

  15. 1/2 tsp ground coriander

  16. 1/2 tsp ground cinnamon

  17. 1/4 tsp salt and pepper

  18. 2 tbsp fresh chopped parsley for garnish


Chop and rinse all your veggies. Heat a large skillet over medium high heat. When warm, add the oil to the pan followed by the carrot, bell pepper, onion, and jalapeno.

Let those soften for a minute or two, then add the mushrooms, garlic, and tomatoes. Stir and soften for another minute or two, then pile in the kale.

Pour in the vegetable stock, add the spices, honey, and salt and pepper. Stir to incorporate seasoning. Open the tofu package, and add to the pan. Continue cooking, stirring occasionally until the veggies are soft and the kale has wilted down (4 – 6 min).

Divide into bowls, sprinkle with parsley and enjoy! Option to serve with a grain/carb for a heartier meal such as rice, quinoa, cous cous, or some fresh warmed naan. NOMS.

Tofu prep – If using plain tofu, drain and chop it into cubes. Place the tofu cubes on a clean kitchen towel atop a cutting board or plate. Fold towel to wrap tofu on all sides. Place another cutting board on top of the tofu and put something heavy on top (a few cans of beans will do the trick). Let the tofu sit for 20 minutes up to 4 hours then unwrap from the towel.

In a medium bowl, combine a few tbsp of olive oil and 1/4 tsp each of cumin, paprika, coriander, cinnamon, salt, and pepper. Toss the tofu in the spice blend and let sit for 10 – 15min. up to a few hours. Then cook according to rest of recipe above.


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