Name: Zaalouk Beans with a Pistachio Tofu Crumb
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan-Inspired
Ingredients: 1 garlic bulb; 3 aubergines; 6 medium tomatoes; 80g cashews; 1 medium red onion; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground coriander; 1400g jarred cooked butter beans; 2 tbsp tomato purée; 200g firm tofu; 80g shelled pistachio nuts; 80g silken tofu; 4 tbsp nutritional yeast; 1 Lemon; Handful Fresh parsley; Olive Oil; To Serve, Pomegranate molasses

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A rich and creamy butter bean stew inspired by Moroccan zaalouk, with smoky charred tomatoes and aubergines and a nutty tofu crumb. It’s healthy, plant-based and full of flavour.

Zaalouk Beans with a Pistachio Tofu Crumb

Cut the top off the garlic bulb and add it to a baking tray along with the whole aubergines and tomatoes. Prick the aubergines with a fork then rub everything with olive oil and salt and place in the oven to roast for 35 mins, until the aubergines and tomatoes are collapsing and the skins are a little charred in places.
 

Meanwhile, soak the cashews in boiling water for 10 mins then drain and set aside.

Chop the red onion very finely. Heat a splash of olive oil in a medium pan set over a medium heat. Add the red onion and a pinch of salt and cook for 6 mins until softened. Add the spices and cook for a further 2 mins until fragrant. Add the tomato purée and the butter beans with most of their jarred liquid. Bring to a simmer and leave to gently cook on a low heat while the aubergines and tomatoes are roasting.

Remove the roasted veggies from the oven and leave for 5-10 mins to cool slightly. Roughly chop the aubergines and tomatoes and add to a bowl. Squeeze in the garlic flesh from the bulb and squish it down with a fork. Season the veggies with salt and pepper then add to the bean mix and stir well to combine.

For the tofu crumb, add a glug of olive oil to a large frying pan. Crumble in the tofu, chop and add the pistachios, and season with a pinch of salt. Set over a medium heat and cook for 7-8 mins until browned and crispy. Season with more salt to taste.

Blitz the silken tofu, nutritional yeast and drained soaked cashews in a blender and season to taste with salt and lemon juice.

To serve, divide the beans between bowls then top with the cream and nutty tofu crumb. Finish with a few fresh parsley leaves, black pepper and a little drizzle of pomegranate molasses, if you like.

Delicious and tasty! And easy to follow the recipe steps :)

Don't forget to prick the aubergines before putting them in the oven!

Love this recipe but the garlic was completely charred and unusable after the 35 mins at 220, so had to roast another one separately! Also can’t find in the method how/when to use the lemon… am I being blind?

You haven't included the LEMON in the method

Good recipe, but confused on the beans part. Is it 1,4 kg of butter beans?

Oh! Yeah, that would explain why it took about 3 times longer in the oven 😅. I didn't read the comments until after it was all done.

It tasted great, but the timing was an issue. Next time cooking, I'm sure it would go better.

Gonna bet it goes in the silken tofu sauce, just tried that and it worked well anyway

Hi and thanks for the feedback! The juice of the lemon is used to season the silken tofu sauce (step 7). We've added it into the method!

Hi Marcus, thanks for flagging this – we'd recommend using 2 x 570g glass jars of good quality butter beans (we've fixed the quantity in the ingredients list). This is the undrained weight so includes the cooking liquid. This is a bean-heavy stew to provide extra plant protein but you could use less beans (e.g. 2 x 400g cans) and serve it with some crusty bread if you prefer!

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Soph Waplington

Soph (@sophsplantkitchen) is a personal trainer and plant-based recipe developer, specialising in high-protein, high-fibre, wholefood recipes to help support healthy, active lifestyles. Her mission is to redefine ‘fitness food’ by adding more deliciousness into your diet, instead of taking it away.

Sophie Waplington

Moroccan-Inspired

Vegan

Veggie

Pescatarian

Creamy Zaalouk Beans with a Pistachio Tofu Crumb

Dinner

Heat your oven to 220°C.

Cut the top off the garlic bulb and add it to a baking tray along with the whole aubergines and tomatoes. Prick the aubergines with a fork then rub everything with olive oil and salt and place in the oven to roast for 35 mins, until the aubergines and tomatoes are collapsing and the skins are a little charred in places.

Meanwhile, soak the cashews in boiling water for 10 mins then drain and set aside.

Chop the red onion very finely. Heat a splash of olive oil in a medium pan set over a medium heat. Add the red onion and a pinch of salt and cook for 6 mins until softened. Add the spices and cook for a further 2 mins until fragrant. Add the tomato purée and the butter beans with most of their jarred liquid. Bring to a simmer and leave to gently cook on a low heat while the aubergines and tomatoes are roasting.

Remove the roasted veggies from the oven and leave for 5-10 mins to cool slightly. Roughly chop the aubergines and tomatoes and add to a bowl. Squeeze in the garlic flesh from the bulb and squish it down with a fork. Season the veggies with salt and pepper then add to the bean mix and stir well to combine.

For the tofu crumb, add a glug of olive oil to a large frying pan. Crumble in the tofu, chop and add the pistachios, and season with a pinch of salt. Set over a medium heat and cook for 7-8 mins until browned and crispy. Season with more salt to taste.

Blitz the silken tofu, nutritional yeast and drained soaked cashews in a blender and season to taste with salt and lemon juice.

To serve, divide the beans between bowls then top with the cream and nutty tofu crumb. Finish with a few fresh parsley leaves, black pepper and a little drizzle of pomegranate molasses, if you like.

Garlic Bulb

Garlic

Aubergine

Tomato

Cashew

Gram

Red Onion

Onion

Ground Cumin

Teaspoon

Smoked Paprika

Ground Coriander

Cooked Queen Butter Beans

Bean

570g Jar

Tomato Purée

Tablespoon

Firm Tofu

Tofu

Shelled Pistachio

Silken Tofu

Nutritional Yeast

Lemon

Fresh Parsley

Handful

Olive Oil

Pomegranate Molasses

Beans

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Creamy Zaalouk Beans with a Pistachio Tofu Crumb Recipe

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