Ras el Hanout Spiced Tofu and Kabocha Squash Tagine with Basmati Rice

Rinse 100g basmati rice under cold water until the water runs clear. Cook according to package directions with a pinch of salt until the grains are fluffy and distinct.

Press the firm tofu to remove excess moisture, then cut into 1-inch cubes. Dust lightly with the Ras el Hanout spice blend.

Heat a heavy-bottomed pan over medium-high heat. Add the tofu cubes and sear until golden brown and crusty on all sides, about 6 minutes. Remove from the pan.

In the same pan, sauté finely minced shallots until translucent. Add the cubed kabocha squash and a splash of water, covering the pan to steam until tender, about 5 minutes.

Return the tofu to the pan, toss to combine with the squash, and bloom the remaining Ras el Hanout spices until fragrant.

To serve, mound the fluffy basmati rice into a shallow bowl. Spoon the spiced tofu and kabocha mixture over the top. Garnish with a squeeze of fresh lemon juice to brighten the earthy spice profile.