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Tin and Thyme

Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Home » Meal Type » Dinner » Fasulye with Dukkah Roasted Tofu

Fasulye with Dukkah Roasted Tofu

by Filed Under: Dinner, Flavours of the Middle East, Savoury Chocolate, Vegan Recipes

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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.

Fasulye

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!

I have plenty more Tin and Thyme recipes which feature tofu as a main ingredient. And for even more ideas, head over to my tofu Pinterest board.

October 2014 Update – Amazingly I did win the prize – hooray!

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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.

As the tomatoes were in dire need of being used up, I’m also sending the fasulye off to Anne’s Kitchen who is hosting this month’s No Waste Food Challenge on behalf of Elizabeth’s Kitchen Diary.

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.

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Chocolate Dukkah

Chocolate Dukkah

by Choclette July-28-2014
An Egyptian coarse textured nut, seed, spice and herb blend with added cocoa for extra depth and richness. Traditionally used as a dip for bread, having first been dunked in olive oil.
Ingredients
  • 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
Instructions
1. Dry roast the hazelnuts in a hot oven for about 5 minutes, then remove their skins by rubbing with a clean tea towel.2. Dry fry the sesame seeds until fragrant and just starting to brown.3.Dry fry the coriander seeds followed by the cumin seeds until lightly browned.4. When all of the above have called down, throw all ingredients into a coffee grinder and blend to a coarse powder.
Details

Prep time: Cook time: Total time: Yield: 1 jar

 

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Green Bean Tomato Stew

Taze Fasulye with Roasted Tofu

by Choclette July-28-2014
My quick version of a Turkish dish of green beans stewed in tomatoes with some added spice. Tofu roasted in Egyptian dukkah is sprinkled on the top. Can be served in pitta bread or on a bed of rice.
Ingredients
  • 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
Instructions
1. Stir 1 clove of chopped garlic, the soya sauce and dukkah into the tofu and leave to marinade for 30 minutes.2. Place 2 tbsp of olive oil in a roasting tray and warm in the oven. Add the tofu and turn the pieces so they are all covered in oil. Roast at 200℃ for about 20 minutes until golden.3. Meanwhile roughly chop the tomatoes.4. In a large pan, fry the remaining garlic and chilli in the oil over moderate heat for a minute. Add the tomatoes and leave to cook for five minutes or so.5. Meanwhile, cut the beans into pieces about 4 cm long, then boil in some salted water until nearly tender (about 3 minutes). Drain the beans, but reserve the water.6. Add the beans with a little of the water to the tomatoes along with the honey (do not add water if using tinned toms). Cover and leave to simmer for 5 minutes. The sauce shouldn’t be too wet.7. Serve with the tofu scattered over the top of the fasulya, then scatter with torn basil.
Details

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.

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Comments

  6. Sarah Trivuncic says

    This sounds amazing, can’t believe I’d not come across it before. I must get back into using my dukkah as I had two jars earlier in the year and only used one.

    Thanks for adding to Credit Crunch Munch this month. It looks like my kind of dinner 🙂

    The round up is now published at 24 Thrifty Summer Recipe Ideas and next month’s event is being hosted by Elizabeth’s Kitchen Diary.

    Reply

  8. Shaheen says

    I really like dukkah and your recipe really really appeals, I am hoping to give it a go this weekend, providing I remember to pick up some hazelnuts

    Reply

  10. bangers-and-mash.com says

    Wow, what an incredibly idea. Love the look of the tofu and can’t wait to try chocolate Dukkah – such an inspired creation. So hope that £200 is yours – you deserve it! And a great entry for this month’s #TheSpiceTrail too 🙂

    Reply

  11. belleau kitchen says

    Such an interesting idea. I used dukkah for the first time this year and loved it. I bet my cocoa flaxseed mix would work well with added spices. I’m going to give it a go. Thanks for the inspiration. Never a fan if tofu unless it’s heavily spiced and then crispy so I am so intrigued!

    Reply

  14. Deena kakaya says

    Think it goes without saying that this is totally up my street and I wouldn’t have thought of using chocolate in this nutty spice mix but oh my goodness why didn’t I think of this myself. In very impressed x

    Reply

  19. Karen S Booth says

    LOVE how you incorporated chocolate into your own Dukkah mix Choclette, as only you can do with such skill and aplomb! GREAT recipe and thanks for squeezing this into Cooking with Herbs! Karen xxxx

    Reply