Once a recipe in Ottolenghi’s cookbook ‘Simpel’ has been quoted as ‘S’, you know this will be a quick and uncomplicated recipe. Once docV creates her own version, the preparation becomes even less complicated.
4 garlic cloves, 500 grams of green beans, 250 grams of natural tofu, 1 chili, 1 teaspoon of paprika powder, 1 table spoon of cumin seeds, a large pinch of cinnamon powder, 1,5 table spoon of concentrated tomato puree, 1/2 teaspoon of salt, 120 grams of basmati, 120 ml of water, the juice of 1/2 lime, extra lime wedges and 2,5 table spoons of sunflower oil are the ingredients for an awesome vegetarian recipe.
Clean the beans. Rinse them with cold water. Cut the tofu in litte cubes and dry. Heat a pan with 1 table spoon of sunflower oil. Bake the tofu until crispy. Store aside. Spread another table spoon of sunflower oil in the same pan. Add 4 chopped garlic cloves, 1 chopped chili and 1 table spoons of cumin seeds. Bake and stir. Add the drained beans, 1 teaspoon of paprika powder and a large pinch of cinnamon powder. Bake and stir for a few minutes. Add 1,5 table spoon of concentrated tomato puree. Stir. Add 100 ml of water, the juice of 1/2 lime and a large pinch of salt. Stir regularly. Add extra water if needed. Boil 120 grams of basmati rice al dente. Mix the crispy tofu with the beans.
Finish with fresh coriander. Serve and enjoy.
One thought on “Chraimeh sauce, tofu and green beans”
This looks really delicious!