Moroccan · Main

Roasted Tofu with ras el hanout

This Moroccan Bowl leans on ras el hanout to do the heavy lifting. We roast the Tofu for real depth, then bring it together in one pan.

4.7 from 4,149 cooks

Prep15 min

Cook30 min

Serves6

LevelEasy

Members' recipe

Ingredients

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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan Members

Moroccan

Our tested Glazed Cod Bisque: fragrant, generous, and balanced with honey and apricot. Serves 6...

35 min · Medium

Moroccan

This Moroccan Stir-Fry leans on cumin and coriander to do the heavy lifting. We braise the...

1 hr · Medium

Moroccan

A slow-cooked take on Squash Curry, built on preserved lemon and olive and finished the way we...

27 min · Easy

Moroccan

A spiced take on Lamb Bowl, built on harissa and finished the way we like it. Ready in about 40...

40 min · Easy