This recipe from the New York Times Magazine caught our eye. Upfront - yes, it calls for chicken but we literally just used tofu and added a little “no chicken broth” for flavor and sauciness.
Sometimes you want a little adventure without leaving the house. After a big day sometimes we need something both exciting and easy. This recipe brings the complex flavors of Morocco to a simple sheet-pan recipe. It is literally perfect for those nights when you need some spice but don't have a lot of time or energy.
The star of this dish is Ras Et Hanout. It is a blend of spices that uniquely tastes completely different from region to region or even home to home. It never tastes exactly the same but always delivers similar feelings of warmth and goodness. I’m no expert on it but after reading the very informative recipe I spoke with a Moroccan friend of ours. They happened to be going to Morocco soon to visit family and offered to bring back some Ras Et Hanout for us.
They brought us two different blends. Before they offered - I also purchased a blend at an exotic store called… Wholefoods. So we have three different versions of Ras Et Hanout in our spice rack, each slightly different in color and texture. We picked one that our friend brought us to make this recipe and can't wait to try the others to compare.
The recipe is super easy to follow - just swap out the chicken with tofu and add a little vegan broth (more if you want it saucy). The dish came out incredible. It really elevated a stay-in night to something special - vegan date night in!
