Mujaddara with Spiced Black Beans, Caramelized Shallots, and Ras el Hanout

Rinse the black beans and basmati rice thoroughly under cold water. In a heavy-bottomed pot, simmer the beans until tender but firm, about 45 minutes. Add the rice and cook together until the liquid is absorbed and the grains are fluffy.

While the grains cook, slice the shallots into thin, translucent rings. Heat a splash of water in a non-stick skillet and sauté the shallots over medium-low heat, stirring constantly, until they turn deeply golden-brown and sweet (about 15 minutes).

Dice the firm tofu into small cubes and toss with a generous tablespoon of Ras el Hanout. Sear the tofu in the same skillet used for the shallots until each side is golden and crispy, releasing the heady, aromatic spices into the air.

Fold the spiced tofu into the cooked bean and rice mixture.

Plating: Pile the mixture into a shallow bowl, top with the caramelized shallots, and drizzle with a touch of Ramp vinegar to brighten the earthiness. Serve hot.