Spicy Moroccan Tofu Stir Fry

Yield: 3 servings
Time Estimate: 2 hours
Storage Notes: Refrigerate to consume later
Difficulty: Moderate

A daunting and different recipe that is accompanied by great reward and satisfaction. This spicy tofu transforms meat-eaters into vegetarians without a thought. The texture of tofu adds to the softness of the cooked vegetables and rice to present a most flavorful dish. Asian and Mediterranean flavors pull themselves together to create a truly wonderful flavor in this vegetarian plate. The addition of jalapeño and our Taste of Morocco seasoning blend combine to give zesty and hot flavor. If it wasn’t perfect, we’d tell you.



  • 1 Cup brown rice
  • Salt to taste

Stir Fry:

  • 14 Ounces tofu
  • 1/2 Cup diced carrots
  • 1 1/2 Cups sliced green onion (set aside)
  • 1 Cup sliced asparagus
  • 1/2 Cup diced red pepper
  • 2.5 Tablespoons coconut oil
  • 1 Tablespoon Taste of Morocco seasoning


  • 1/3 Cup soy sauce
  • 1 Teaspoon sesame oil
  • 1 Tablespoon grated ginger
  • 1 Tablespoon finely chopped jalapeno
  • 1 Tablespoon minced garlic
  • 1 Tablespoon brown sugar
  • 1 Tablespoon honey
  • 1 Tablespoon cornstarch


  1. Preheat oven to 400 degrees
  2. Remove tofu from package and drain. Wrap tofu in thick towels and place something heavy on top (like a skillet). The towels may need to be changed if they get too wet. Dry for 20 minutes.
  3. When tofu is dry enough, cut into desired pieces (normal is one inch cubes)
  4. Bake tofu for 30 minutes and flip over halfway between (be sure to use a non-stick paper or cooking spray) Note: This is average suggested time, more firm tofu can be made by cooking longer, or softer tofu can be removed from the oven earlier)
  5. Once removed, generously use Taste of Morocco seasoning on tofu
  6. Begin cooking brown rice as directed (boil 2 cups water, dash of salt, add rice and simmer for 45 minutes to one hour)
  7. Cut carrots, asparagus, red pepper, and green onion (set green onion aside)
  8. Combine all elements for sauce and whisk together, mixing well
  9. Add coconut oil and heat in skillet. Then add carrots, asparagus, and red pepper
  10. Cook vegetables for 8 minutes
  11. Add sauce and thoroughly coat vegetables, then add Moroccan seasoned tofu
  12. Continue to cook for 5 minutes and continue stirring
  13. Serve over rice and garnish with green onion 
  14. Don’t forget the glass of water. Enjoy!