Name: Tofu and French beans with chraimeh sauce
Yield: Serves four
Ingredients: ½ tsp ground cinnamon; 1 tsp hot paprika; 450 g French beans, trimmed; 15 g coriander, roughly chopped; salt; 400 g firm tofu, cut into 2–3cm cubes and patted dry; 3 tbsp sunflower oil; 3 tbsp tomato paste; 1 tsp caster sugar; 2 limes: juice 1 to get 1 tbsp, and cut the other into 4 wedges, to serve; 1 tbsp caraway seeds, lightly toasted and crushed in a pestle and mortar; 1 tsp ground cumin; 1 tbsp sunflower oil; 6 garlic cloves, crushed

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is a lovely veggie main, served as it is or with some rice. Chraimeh is a piquant sauce from Libya. It keeps well in the fridge for at least a week (or can also be frozen and kept for a month), so make double or triple the quantities. It also works as a sauce for chicken or fish or just as a dip with bread before supper.

Ingredients

450 g French beans, trimmed
1 tbsp sunflower oil
400 g</

Method

Fill a medium saucepan half full of water and place on a high heat. Once boiling, add the beans and boil for 5–6 minutes, until the beans are cooked but still retain a slight bite. Drain, refresh with cold water, drain again and set aside.
Put the oil into a large sauté pan and place on a medium high heat. Once hot, add the tofu and

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Ingredients

Method

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