Lunch · Moroccan · 15 min
Ras el Hanout Spiced Tofu and Kabocha Squash Tagine with Basmati Rice
- Calories
- 750
- Protein
- 45g
- Carbs
- 95g
- Fat
- 24g
Ingredients
- 100 g basmati rice
- 212 g firm tofu
- 40 g kabocha squash
- 1 each shallot
- 1 clove garlic
- 0.3357 tbsp olive oil
- 1 tsp ras el hanout
- 0.5 tsp salt
- 1 tsp lemon juice
Method
- 01Rinse 100 g basmati rice under cold water until the water runs clear. Cook in 200 ml of salted water according to package directions until the grains are fluffy and tender, about 15 minutes.
- 02Press the firm tofu to remove excess moisture and cut into 1-inch cubes. Dust lightly with 1 gram of ras el hanout and a pinch of salt.
- 03Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Add the tofu cubes and sear until golden brown and crusty on all sides, about 6 minutes. Remove tofu from the pan and set aside.
- 04In the same pan, add the finely minced shallot and minced garlic, sautéing for 1-2 minutes until translucent and fragrant. Add the cubed kabocha squash, salt, and 2 tablespoons of water. Cover the pan and steam over medium heat until the squash is tender, about 5 minutes.
- 05Return the seared tofu to the pan, toss to combine with the squash, and stir in the remaining ras el hanout, blooming the spices for 1 minute until highly aromatic.
- 06To serve, mound the cooked basmati rice into a shallow bowl and spoon the spiced tofu and kabocha squash tagine over the top. Finish with a squeeze of fresh lemon juice.
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