Does anyone know a recipe using Ras El Hanout and tofu?

[KihoBebiluPute]

I have some tofu that is on it's best-before date and says "unsuitable for home freezing" and an open packet of Ras El Hanout spice mix which was bought because it was needed for a (very delicious) recipe from the Guardian but that recipe only needed 1tsp and I need ways to use up the rest that are slightly less complicated so if you know any veggie recipes using this fab flavour please post them here?

I would be inclined to look for a recipe that uses halloumi and use the tofu instead.

You can also just use the ras el hanout as a spice for couscous/quinoa salads, in tagines, on roasted veg and so on.

I like it a lot on roasted butternut squash, with lots of olive oil and a squeeze of lemon.

Oh yes. Chop tofu into 2cm cubes. Get two bowls. Put a heaped tablespoon of cornflour, a heaped teaspoonful of ras-el hanout and a splash of water into one bowl and mix until it is a fairly runny paste. In the other bowl put a heaped tablespoon of cornflour and the same amount of ras-el-hanout. You can also add a tablespoon of sesame seeds if you have them. But no water!

Dip the tofu in the wet solution and then roll/toss it in the dry mix, gently pressing it down on each side of the cube until it is well coated. Shallow fry in veg oil (with a bit of sesame oil if you like) until crispy on all sides. Serve with mint and parsley tabbouleh, squeeze of lemon and salad.

Mmmm that sounds yummy (except I don’t like tofu 😂 - but it sounds like it could be made with halloumi too)!

I freeze tofu ok!

Tagine!

Chop an onion, sauté it in broth / oil as preferred, chuck in a clove of garlic, sizzle for a minute or two. Add 1 tbsp or so of R-E-H and a good dollop of tomato paste. Add a red or green pepper, diced, then a drained tin of chickpeas, and then top up with tinned tomatoes or veg broth. Add diced tofu 5-10 mins before serving up. Jazz up with finely chopped dried apricots, flaked almonds and / or coriander when ready. Serve with couscous.

@Cowbells

Oh yes. Chop tofu into 2cm cubes. Get two bowls. Put a heaped tablespoon of cornflour, a heaped teaspoonful of ras-el hanout and a splash of water into one bowl and mix until it is a fairly runny paste. In the other bowl put a heaped tablespoon of cornflour and the same amount of ras-el-hanout. You can also add a tablespoon of sesame seeds if you have them. But no water!

Dip the tofu in the wet solution and then roll/toss it in the dry mix, gently pressing it down on each side of the cube until it is well coated. Shallow fry in veg oil (with a bit of sesame oil if you like) until crispy on all sides. Serve with mint and parsley tabbouleh, squeeze of lemon and salad.

This is similar to what I'm making for tonight - spicy tofu (in the airfryer) with quinoa and broccoli spears and probably walnuts (I love nuts).

I’ve done a spicy lamb thing with ras el hanout which might work with tofu - I coated the cubed lamb in a mix of yoghurt and the ras el hanout, then fried it in a little bit of sesame oil.

These all sound great thank you! I have a hefty amount of r-e-h to get through so will probably try various techniques to find a favourite over the next few weeks.

www.veggierunners.com/2012/08/23/ras-el-hanout-tofu-steaks/

@toffeebutterpopcorn - if you cook coated tofu in the airfryer does it crisp up on the outside?

Ooh yes!

The best is halloumi though

I want to investigate these air fryer/dryers. Everyone I know who has one thinks they are fantastic. DFiL cooks everything in his and has lost lots of weight.

Sorry -that was a reply to @toffeebutterpopcorn. I don't mean to derail the thread.

Air fryers are good - it watch out for the cheap ones are the inner coating can go all ‘bubbly’ (I went for a ceramic one). Not sure about losing weight (I tend to cook low fat anyway) but it makes really nice ‘roast’ chicken, fish, sausages, veggies, tofu...