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.
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!
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.
Lavender and Lovage who is looking for beautiful basil for her Cooking with Herbs event.
Elizabeth's Kitchen Diary for her Shop Local.
Anne's Kitchen who is hosting this month's No Waste Food Challenge on behalf of Elizabeth's Kitchen Diary.
Maison Cupcake on behalf of Helen over at Fuss Free Flavours and Camilla over at Fab Food 4 All.
- 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
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.
DetailsPrep time: Cook time: Total time: Yield: 1 jar
- 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
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.
DetailsPrep 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.