Skillet Quinoa With Olives and Crispy Tofu

Name: Skillet Quinoa With Olives and Crispy Tofu
Ingredients: 1 tablespoon ras el hanout (Moroccan spice blend); 1 ½ teaspoons kosher salt; ¼ cup olive oil, divided; 1 small red onion, finely chopped; 1 ½ cups quinoa, rinsed; 1 15-ounce can fire-roasted diced tomatoes, undrained; 2 cups unsalted vegetable stock; 7 ounces extra-firm tofu, drained and patted dry; ½ cup pitted Castelvetrano olives, halved; ¼ cup golden raisins; ¼ cup roasted unsalted pistachios, chopped; fresh cilantro leaves and plain whole-milk yogurt, for serving