Yields: 1-2 Servings

Recipe, Photo & Food Styling by Tiff Loves Tofu

“This tofu rice bowl is a quick, high-protein meal perfect for dinner during National Nutrition Month. With the help of Hodo Chermoula Moroccan Tofu Cubes, this meal can be made in less than 20 minutes.” - Tiffany Bach

Ingredients

Tofu  

• 1 (8oz) Hodo Chermoula Moroccan Tofu Cubes Locate Product

• 1.5 tsp olive oil

Asparagus

• 6 oz asparagus, snap ends off

• Pinch of salt and black pepper

• 1 tbsp olive oil

• 1/4 lemon, juiced

Scallion Rice

• 1 scallion

• 2 garlic cloves

• 1 tbsp olive oil

• 1 tsp salt

• 1 cup cooked white rice

Toppings

• Nori

• 1 tbsp chili oil

Instructions

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!