How to make it

  • Cook the green beans in a pot of well-salted boiling water for about a minute, just long enough that they lose their raw edge.
  • Drain and dunk in ice-cold water to stop the cooking.
  • Drain again and set aside.
  • In a small bowl cover the raisins with scalding hot water for five minutes, drain and set aside.
  • Heat your largest skillet over medium heat.
  • When the pan is hot, add the oil, garlic, onion, and bay leaves.
  • Cook for 5 minutes, or until the onions and garlic start to brown just a bit.
  • Add the wine and cook until it has mostly evaporated.
  • Carefully remove the bay leaves.
  • Stir in the paprika, cumin, coriander, curry powder, salt, crushed red pepper flakes.
  • Stir in the tofu and raisins and cook until heated through, a minute or so.
  • Add the butter and green beans and stir until the butter has melted.
  • Remove from heat and stir in the crème fraiche, then most of the almonds and most of the cilantro.
  • Taste and add more salt and some pepper if you like.
  • Serve topped with any remaining almonds and cilantro.
  • Serves 4 to 6.

Reviews & Comments 1

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    " It was excellent "
    goodeat ate it and said...
    Very good!
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