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!
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!
Sharing
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.
print recipe
Chocolate Dukkah
- 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
print recipe
Taze Fasulye with Roasted Tofu
- 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.
Alicia Foodycat
29th July 2014 at 8:35 amThat sounds good! I like the Cauldron smoked tofu – it goes nice and crunchy around the edges when you fry it.
Choclette
29th July 2014 at 8:42 amOh that’s interesting Alicia, I didn’t know they did smoked tofu. Obviously not where I bought this!
Karen S Booth
29th July 2014 at 10:10 amLOVE 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
Choclette
29th July 2014 at 3:17 pmHaha thank you Karen – plenty of skill and aplomb me!
The Yogi Vegetarian
29th July 2014 at 12:28 pmThat dukkah (I will remember it by thinking of it as “dunker” !) looks superb, and I shall try it out myself for sure. Thanks for the yummy recipe 🙂 PS: Hope you win!
Choclette
30th July 2014 at 9:04 amThank you, that’s very kind. I like your appellation “dunker” – good one.
Sarah Shermann
29th July 2014 at 3:20 pmThis sounds really yummy, I love cauldron tofu 🙂
Choclette
30th July 2014 at 9:05 amIt’s definitely one of the better one’s I’ve tried Sarah.
Sarah James
29th July 2014 at 3:37 pmChocolate dukkah sounds so delicious & roasted with the tofu, what a fab idea.
Choclette
30th July 2014 at 9:06 amThanks Sarah 🙂
Emma Julia
29th July 2014 at 6:53 pmStreet food is just so good – and the ability to cook it at home? Bookmarked!
Choclette
30th July 2014 at 9:07 amGood street food is good Emma – some of it still has a way to go though.
Deena kakaya
29th July 2014 at 7:46 pmThink 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
Choclette
30th July 2014 at 9:08 amThanks Deena – I am tuned to chocolate, so “would chocolate work with this: is often my first thought 😉
Kate Glutenfreealchemist
29th July 2014 at 9:29 pmTofu is a fab ingredient and definitely makes for a great street food recipe. Love the Dukkah…… great idea to add a chocolate hit!
Choclette
30th July 2014 at 9:09 amThanks Kate AND gluten free too 🙂
Bintu @ Recipes From A Pantry
30th July 2014 at 6:40 amThe Lebanese have a version of this stew as well and I adore it. Hope you win the competition.
Choclette
30th July 2014 at 9:10 amYes Bintu, I think it’s really a general Middle Eastern dish. I came across it any number of times in Egypt.
belleau kitchen
30th July 2014 at 6:55 amSuch 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!
Choclette
30th July 2014 at 9:12 amOh yes Dom, I bet it would. Give it a go and don’t forget to let me know what you think. I’m sort of with you on the tofu.
bangers-and-mash.com
30th July 2014 at 8:05 amWow, 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 🙂
Choclette
30th July 2014 at 9:13 amOh thank you Vanesther, you’ve just put a big smile on my face 🙂
Sylvia F.
30th July 2014 at 11:53 amLove this recipe! I’m a huge fan of middle eastern cuisine and have their staple ingredients always in my cupoboard 😉
Choclette
1st August 2014 at 1:11 pmOh fabulous – me and you both Sylvia 🙂
Shaheen
31st July 2014 at 6:08 amI 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
Choclette
1st August 2014 at 1:12 pmHope you like it Shaheen – let me know.
Louise Smith
31st July 2014 at 11:43 pmWow – this sounds absolutely divine. Is it too late to start cooking?! (It’s 12:42am lol).
Great recipe!
Louise x
Choclette
1st August 2014 at 1:12 pmNever too late to start cooking Lousie 😉
Sarah Trivuncic
1st August 2014 at 8:09 amThis 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.
Choclette
1st August 2014 at 1:13 pmThanks Sarah. Your round-up looks so very tasty.
Elizabeth
1st August 2014 at 11:50 amWhat a fab recipe! Thanks for sharing with the no waste food challenge 🙂
Choclette
1st August 2014 at 1:14 pmThanks Elizabeth – it was very tasty 🙂
Jayne
2nd August 2014 at 1:54 pmGood luck in the contest, this sounds like a winner to me! I love that chocolate made it into your dukkah recipe, fabulous!
Choclette
3rd August 2014 at 12:07 pmThanks Jayne. I’m not actually sure my entry has even registered!!!
Christian Halfmann
2nd August 2014 at 4:18 pmThat dish looks delicious and sounds luvly to me. Another fine way to use tofu.
Choclette
3rd August 2014 at 12:06 pmThanks Chris – rarely think to buy tofu, but when it’s dressed up it can make for an easy and delicious supper.
Anne Szadorska
5th August 2014 at 4:15 pmTofu has such a bad name its great to see it used in something so tasty looking! Thank you for sending into July’s No Waste food Challenge!
Anne
x
Choclette
7th August 2014 at 8:42 amYes you are right Anne. It’s not something I use that often, but it can be delicious.
Corina
13th October 2014 at 1:52 pmCongratulations on your win! I love the idea of the cocoa in the dukkah.
Choclette Blogger
17th October 2014 at 7:25 pmThanks Corina – I was thrilled. And the cocoa dukkah is delicious.