Broccoli, radish, clover and alfalfa sprouts

This sauce from North Africa Is Rich and spicy. Although it is traditionally served with fish I serve it as a relish for baked tofu or as a sauce to top a wrap. Don’t feel obligated to use cilantro or to stick to the recipe exactly. Warning!!! This is spicy and should be used sparingly. 

Baked tofu made easy….


1 block of extra firm tofu frozen then thawed

1 tablespoon olive oil

2 tablespoon cornstarch

1 teaspoon fine kosher or sea salt

1/2 teaspoon garlic powder

1/2 teaspoon curry powder

1/4 teaspoon pepper 

3 cloves of Garlic

2 cups your choice clover, alfalfa, radish, mung or broccoli in whatever combination you want.


If you didn’t freeze and thaw the tofu wrap it in paper towels and place between plates to squeeze out the excess water.

 Cut into cubes or rectangles and coat with olive oil.

 Mix the rest of the ingredents in a bowl and coat the oiled up tofu pieces.

 Bake in preheated oven at 400 degrees for 30 minutes giving it turning the tofu over about half way through.


Sprout Chermoula


1/2 cup raisins soaked in hot water for 15 min.

1 cup chopped cilantro

1 cup chopped parsley

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon ground coriander

1 teaspoon kosher or sea salt

1/4 teaspoon cinnamon

1/2 cup olive oil.


Drain raisins, they should be soft and slightly plumped out in the food processor with the garlic and mix well.

Scrap the sides and add everything else but the olive oil.

Give it a good mix and while the motor is running add olive oil till desired consistency.

Put this on everything!