Egyptian Koshari with Spicy Tomato Tofu Vegan recipe

Egyptian Koshari with Spicy Tomato Tofu

Cook 30 mins
Serves 4

Koshari is ubiquitous on the streets of Egypt. Our Cauldron version of this Egyptian national dish uses Cauldron Organic Tofu marinated in a spicy tomato sauce to top a tasty bed of lentils, rice, onions and noodles.

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1 pack of Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into 1cmx1cmx2cm strips.

For the Marinade:
2 tbsp rose harissa
2 tbsp tomato puree
2 tbsp cider vinegar
1 tsp ground cumin
2 cloves garlic, crushed
1 tsp Ras al Hanout seasoning
2 tbsp olive oil
Pinch of salt and pepper

For the Koshari:
4 tbsp olive oil
2 onions, finely sliced
3 cloves of garlic, finely chopped
1 tsp Ras al Hanout seasoning
200g green lentils, cooked in vegetable stock as per pack instructions
200g basmati rice, cooked in vegetable stock as per pack instructions
50g rice vermicelli, broken into 5cm pieces and fried in oil for 5-10 seconds until crispy, drain well
Small bunch of parsley, finely chopped
Small bunch of coriander, finely chopped


  1. Prepare the marinade by combining all of the ingredients in a bowl and mixing well. Stir in the tofu. Cover and marinade for 30 minutes.
  2. Fry the onions in 2tbsp of the oil for 10-12 minutes until browned. Add the garlic and Ras al Hanout seasoning and fry for a further 2 minutes.
  3. Fry the marinated tofu in the remaining 2 tbsp of oil for 5-10 minutes until slightly browned. Keep warm.
  4. In a large bowl, combine the lentils, rice, fried vermicelli and fried onions and garlic. Season with salt and pepper. Divide equally between 4 plates then top with the spicy tomato tofu and garnish with the parsley and coriander.
  5. Serve with warmed pitta bread.