Moroccan spices infuse this intensely flavorful plant-based dish.

Marianne Williams

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Credit: Victor Protasio

Recipe Summary

hands-on:
30 mins
total:
50 mins
Servings:
4
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Ras el Hanout is a Moroccan spice mix that usually includes cinnamon, cumin, coriander, and allspice, among other fragrant ingredients. Here it does double duty in the quinoa pilaf and on the triangles of crispy tofu. The pilaf is unusually tasty thanks to its layered flavors. First, you'll cook the quinoa in the spiced tomato-onion base before stirring in a handful of olives, raisins, and pistachios, which bring salty, sweet, and nutty notes to the dish. Serve with white wine or a light, peppery red.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir ras el hanout and salt in a small bowl. Heat 2 tablespoons oil in a large skillet with a lid over medium-high. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add 2 teaspoons ras el hanout mixture; cook, stirring constantly, until fragrant, about 1 minute. Add quinoa; cook, stirring constantly, until lightly toasted, about 1 minute. Stir in tomatoes and stock; bring to a boil. Cover and reduce heat to medium-low. Cook until almost all liquid is absorbed, 18 to 20 minutes. Remove from heat. Let stand, covered, for 10 minutes.

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  • Cut tofu crosswise into 4 even pieces. Cut each piece into 6 triangles. (You will have 24 triangles.) Season with remaining ras el hanout mixture. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add tofu; cook, flipping once, until crispy and golden brown, about 2 to 3 minutes per side.

  • Stir olives, raisins, and pistachios into quinoa mixture. Top with crispy tofu and cilantro. Serve with yogurt.

Nutrition Facts

567 calories; fat 27g; sodium 1160mg; carbohydrates 65g; protein 18g; sugars 13g.
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