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Similar in texture to couscous, fonio is a quick-cooking West African grain that's perfect for busy weeknights. Top with roasted marinated tofu for a punch of protein, crunchy cabbage slaw, and drizzle everything in herb-packed chermoula.
Makes 3 servings
30 minutes active
30 minutes total
What You Get
Shredded red cabbage
Chermoula (Moroccan herb sauce)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.
Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into bite-size pieces. Cut the sweet potato into bite-size pieces. In a bowl, whisk together 2 tablespoons olive oil and 2 tablespoons soy sauce. Add the tofu cubes and sweet potatoes, and toss to coat. Arrange the tofu and potatoes on the prepared pans, and roast until the tofu is beginning to brown around the edges and the potatoes are tender, about 20 minutes.
Meanwhile, in a saucepan over medium-high heat, combine 1 cup fonio with 2 tablespoons olive oil, stirring to coat. Add 2 cups water and bring to a boil. Season with a pinch of salt. Give the fonio a stir, cover the pan, then turn down the heat to low and cook, 1 minute. Remove from the heat and let sit, 5 minutes. Drizzle with 1 tablespoon olive oil and fluff with a fork.
Chop a handful of scallions. In a bowl, toss the red cabbage with the juice of ½ lemon and 1 tablespoon olive oil. Season with salt and pepper.
To serve, heap the fonio into bowls, top with the tofu, sweet potatoes, and slaw. Drizzle chermoula over everything. Sprinkle with scallions, and serve warm.