Food Recipes Skillet Quinoa With Olives and Crispy Tofu 5.0 (3) 3 Reviews Moroccan spices infuse this intensely flavorful plant-based dish. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on February 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 30 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts 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 1 tablespoon ras el hanout (Moroccan spice blend) 1.5 teaspoon kosher salt ¼ cup olive oil, divided 1 small red onion, finely chopped 1 ½ cups quinoa, rinsed 1 15-ounce can fire-roasted diced tomatoes, undrained 2 cups unsalted vegetable stock 7 ounces extra-firm tofu, drained and patted dry ½ cup pitted Castelvetrano olives, halved ¼ cup golden raisins ¼ cup roasted unsalted pistachios, chopped fresh cilantro leaves and plain whole-milk yogurt, for serving Directions 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. 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. Rate it Print Nutrition Facts (per serving) 567 Calories 27g Fat 65g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 567 % Daily Value * Total Fat 27g 35% Sodium 1160mg 50% Total Carbohydrate 65g 24% Total Sugars 13g Protein 18g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.