Turkish Green Beans (Taze Fasulye) with Dukkah Roasted Tofu
A 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. Makes a lovely vegan meal. Can be served in pitta bread or on a bed of rice.
Drain the tofu and press, if needed, to extract as much liquid as possible. Cube into bite sized chunks. Place in a bowl.
400 g firm tofu - drained
Stir 1 clove of chopped garlic, the soya sauce and dukkah into the tofu and leave to marinade for 30 minutes.
3 tsp soy sauce, 2 tbsp dukkah
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℃ (180℃ fan, 400℉, Gas 6) for about 20 minutes until golden.
Meanwhile roughly chop the tomatoes.
400 g fresh tomatoes
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.
1 fresh red chilli
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.
1 kg French beans
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.
1 tsp honey
Serve with the tofu scattered over the top of the fasulya, then scatter with torn basil.
a few sprigs basil leaves - torn
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.