Tofu and Aubergine (Eggplant) Chermoula

Tofu and Aubergine (Eggplant) Chermoula

Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. I have been thinking about how to use this for ages and have come up with this incredibly tasty dish. The tofu is marinated with Moroccan spices and then cooked with the aubergine and chermoula sauce to offer flavours that are out of this world. Add to this the most amazing textures and you have a dish fit for a king.

save_time60 Minutes servesServes 2-4 nut? kcal per serving


For the tofu marinade

2 teaspoons ras el hanout spice paste, available in most supermarkets

Juice and zest of 1 lemon

1 tablespoon olive oil

For the Chermoula

4 tablespoons extra virgin olive oil

1 large bunch fresh coriander

1 large handful fresh parsley

1 tablespoon ground cumin

1 teaspoon freshly grated ginger

1 teaspoon coriander seeds

1 tablespoon smoked paprika

4 cloves garlic

2 teaspoons sea salt

1 large pinch saffron

Juice of 2 lemons or 1 preserved lemon, chopped

1 small red chilli (optional)

300 g fresh baby plum tomatoes

Other Ingredients

1 tablespoon olive oil

2 medium aubergines, thinly sliced

1 large block (400 g) tofu, drained and chopped into large bite size cubes


1. Begin by preparing the tofu. Once drained and pressed, place into a bowl with the marinade ingredients, mix together well and put in the fridge for at least 30 minutes.

Whilst the tofu is marinating, you can prepare the Chermoula.

2. Place all of the Chermoula ingredients into a processor and process until the mixture comes together into a sauce that is still has some slight texture. Put to one side as you move on to prepare the aubergines.

At this stage, preheat the oven to 200 degrees centigrade (400 F) Gas Mark 6.

3. To cook the aubergines, place a tablespoon of oil in a pan over a medium heat, and fry for 4-5 minutes until the aubergines have started to soften and have slightly browned.

Now that everything is prepared, you can assemble the dish.

4. In a medium sized baking dish, place half of the aubergines to cover the bottom of the dish. Cover this with a couple of spoons of the Chermoula sauce and then add all of the tofu.

5. Add another few spoons of the sauce and then add the final layer of aubergine. Cover with the rest of the sauce and then drizzle lightly with oil.

6. Bake for 30-40 minutes until cooked through


The longer the tofu sits in the marinade, the deeper the flavours. This can be prepared in the morning, ready for making the dish in the evening.


Preserved lemons give this more of an authentic flavour and are now readily available in most supermarkets.


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