Our tested Roasted Tofu Ramen: slow-cooked, generous, and balanced with ras el hanout. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the ras el hanout and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
The kind of Moroccan plate you make on repeat. cumin and coriander, a proper crisp, and a...
Moroccan This Moroccan Side leans on preserved lemon and olive to do the heavy lifting. We sear the...
Moroccan
Members
This Moroccan Toast leans on cumin and coriander to do the heavy lifting. We bake the Mushroom...
Moroccan Weeknight-friendly Black Bean Skewers with the cumin and coriander we come back to again and...