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Skillet Quinoa with Olives and Crispy Tofu
Ingredients
  • 1 tablespoon ras el hanout (Moroccan spice blend)
  • 1 ½ teaspoons kosher salt
  • ¼ cup olive oil, divided
  • 1 small red onion, finely chopped
  • 1 ½ cups quinoa, rinsed
  • 1 15-ounce can fire-roasted diced tomatoes, undrained
  • 2 cups unsalted vegetable stock
  • 7 ounces extra-firm tofu, drained and patted dry
  • ½ cup pitted Castelvetrano olives, halved
  • ¼ cup golden raisins
  • ¼ cup roasted unsalted pistachios, chopped
  • fresh cilantro leaves and plain whole-milk yogurt, for serving
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