Pan-Seared Chermoula 'Cod' with Roasted Cauliflower & Olive Relish
This vegan take on a classic North African fish dish uses marinated tofu fillets in place of cod, air-fried to perfection and paired with crispy cauliflower and a zesty olive relish for a deliciously quick, plant-based meal.
- 1 block (14 oz) extra-firm tofu, pressed and sliced into 4 fillets
- 3 cups cauliflower florets
- 3 tbsp olive oil
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.5 cup mixed olives, pitted and chopped
- 0.25 cup red onion, finely diced
- 1 tbsp capers, drained
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Instructions
Preheat the air fryer to 400°F. In a bowl, toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Place in air fryer basket and cook.
⏱️ 8 minutes 🌡️ 400°FMeanwhile, blend cilantro, parsley, garlic, lemon juice, cumin, coriander, smoked paprika, 1 tablespoon olive oil, salt, and pepper to make the chermoula marinade.
⏱️ 2 minutesBrush tofu fillets with chermoula marinade on both sides. Place tofu in the air fryer with cauliflower and cook.
⏱️ 7 minutes 🌡️ 400°FIn a small bowl, mix chopped olives, red onion, capers, remaining olive oil, and a squeeze of lemon juice to make the olive relish.
⏱️ 1 minuteServe the chermoula tofu over roasted cauliflower and top with olive relish.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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