Moroccan Tofu Kebabs (without the kebab)

When you start a food blog the night before, then you’re invited over for a girl’s night- the universe couldn’t have been any clearer- my friends are my guinea pigs!

This was a recipe I had saved and have been curious to try!  It peaked my interest because I’m always looking for new ways to use tofu and I’ve never heard of  zaatar spice.

Moroccan Tofu Kebabs –

One trick I’ve learned with tofu is to really get all the moisture out.  I cut the tofu into the size I wanted and placed them between a couple layers of paper towels, then placed a plate underneath and on top, to squeeze out the moisture.  While the tofu squeeze was happening I cut up the zucchini. I  was delighted to find that I had pre-cut butternut squash in the refrigerator, not only did I think it would be a good addition, but it would be pretty too!  Following the recipe I mixed together the tofu, spices and vegetables.  So pretty!  And yes, I used my hands, like the recipe suggested 🙂  It’s more fun that way, right?


I did assemble a few skewers, but since I was pan frying these and I’m super impatient, I decided to just cook them all together.  While they were cooking I made the zaatar spice.  I couldn’t find it at my local supermarket so I looked up what it is and made it from scratch, following this recipe.

Zaatar Spice for Moroccan Tofu Kebabs –

Since I already had everything in my pantry, it saved me a few bucks.  Plus I was really able to appreciate what this middle eastern spice is made up of.


When it was done cooking, I sprinkled my zaatar spice on it and it was done!  Excited to share it with friends and get their feedback.


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