Lunch · Lebanese · 20 min
Mujaddara with Spiced Black Beans, Caramelized Shallots, and Ras el Hanout
- Calories
- 737
- Protein
- 45g
- Carbs
- 86g
- Fat
- 20g
Ingredients
- 86.1 g black beans
- 50 g basmati rice
- 1 cup water
- 0.2 tbsp extra-virgin olive oil
- 0.5 tsp salt
- 177.5 g firm tofu
- 1 tbsp ras el hanout
- 100 g shallot
- 1 tsp ramp vinegar
Method
- 01Rinse the dried black beans and soak overnight. Drain and add to a heavy-bottomed pot with fresh water, simmer until tender but firm, about 45 minutes. Rinse the basmati rice, add to the pot with the beans and a pinch of salt, cover, and cook until the liquid is absorbed and grains are fluffy (about 15 minutes).
- 02Slice the shallots into thin, translucent rings. Heat half of the olive oil in a skillet over medium-low heat and sauté the shallots, stirring constantly, until deeply golden-brown and sweet (about 15 minutes). Set aside.
- 03Dice the firm tofu into small cubes and coat evenly with the ras el hanout. Heat the remaining olive oil in the skillet and sear the tofu cubes until golden and crispy on all sides (about 6-8 minutes). Ensure the tofu reaches an internal temperature of at least 165°F (74°C) for safe warm service.
- 04Fold the spiced tofu into the cooked black bean and basmati rice mixture.
- 05Mound the warm Mujaddara mixture into a shallow bowl, top with the caramelized shallots, and drizzle with ramp vinegar before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
