Fasulye with Dukkah Roasted Tofu
Street food in the UK, I’m very glad to say, is on the up and up. Hot dogs and burgers made with cheap and often unhealthy ingredients are making way for fresher and more vibrant fare. With this in mind Cauldron Foods are challenging bloggers to create a street food recipe using one of their vegetarian products. Cauldron Cumberland sausages have long been a favourite of mine, but I am less familiar with their tofu. Sausages, I thought would be too easy, so I opted for the tofu.
But, the big question was, what would I do with it? In the end it was easy. I had a first picking of French beans (very exciting) and some tomatoes in need of using up. I decided to make a dryish version of taze fasulye, a Turkish dish otherwise known as green bean and tomato stew and top it with roasted tofu. Served in a split wholemeal pitta bread, this would make perfect street food I reckoned – healthy, tasty and attractive. As it happened, we ate ours at home atop a bed of brown rice, another street food option, though not quite as convenient.
Last year I made chocolate dukkah for a six course chocolate dinner and it was a roaring success. As I’d made quite a big batch of it, I froze it in little tubs and have been using it ever since. Dukkah is an Egyptian blend of coarsely ground nuts, seeds, spices and herbs that is traditionally used, along with a bowl of olive oil, to dunk bread in. It also makes a good dip for quails eggs and works well added to roasted vegetables. It was time to try it out with tofu.
Having tried it, I could only wonder why I hadn’t done so before. It’s a fabulous way to cook tofu. Luckily, as I’m unable to source this product in town, I bought an extra pack, so this will be appearing on our supper table again very soon. In fact the whole meal was delicious. Fasulye makes a regular appearance on our table at this time of year, but I’ve never eaten it with tofu before. The flavours and textures are complementary and it makes for a filling and satisfying dish.
I am of course entering this into the Cauldron Street Food Competition – you never know the £200 prize might be mine!
October 2014 Update – Amazingly I did win the prize – hooray!
Vanesther over at Bangers & Mash is allowing us to use whatever spice we want for this month’s Spice Trail. I have used chilli in my fasulye so am submitting that.
The basil was a last minute inspiration and I’m so glad I used it as it gave yet another welcome dimension to this dish. Having used it, I am sending my fasulye off to Karen at Lavender and Lovage who is looking for beautiful basil for her Cooking with Herbs event.
The beans and garlic are both home grown and the basil and tomatoes were in our occasional veg box. As such I’m entering my fasulye to Elizabeth’s Kitchen Diary for her Shop Local.
Using home grown produce as well as my tip for making dukkah in a large batch and freezing it in small portions makes this eligible for Credit Crunch Munch. This is being hosted by Sarah of Maison Cupcake on behalf of Helen over at Fuss Free Flavours and Camilla over at Fab Food 4 All.
- 100g sesame seeds
- 100g hazelnuts
- 50g coriander seeds
- 25g cumin seeds
- 1 tsp black peppercorns
- 1 tsp sea salt
- 1 tsp dried thyme
- 25g cocoa powder
Prep time: Cook time: Total time: Yield: 1 jar
- 6 tbsp olive oil
- 4 – 5 cloves garlic – chopped
- 400g tomatoes (or use a tin of chopped ones)
- 1 fresh red chilli – deseeded if less heat desired and finely chopped
- 1 Kg French beans (or other green beans) – topped and tailed
- 1 tsp honey
- 396g block fresh tofu – drained (I used Cauldron)
- 3 tsp soy sauce (I use tamari)
- 1 heaped tbsp dukkah
- a few sprigs basil leaves – torn
Prep time: Cook time: Total time: Yield: 4 servings
I was sent a £2 voucher from Cauldron Foods to buy one of their products. There was no requirement to right a positive review and as always, all opinions are my own.