Whipped Tofu + Harissa Spiced Veg

Recipe:

HIGH PROTEIN WHIPPED TOFU WITH HARISSA SPICED VEG

PLANT-BASED | GLUTEN FREE OPTION

Total time: 50 mins
Serves: 2

Energise your body with this protein-rich dish. Tender chunks of aubergine, sweet potato, and chickpeas, roasted to perfection with harissa and a generous drizzle of olive oil, all resting atop a velvety pool of whipped tofu.

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INGREDIENTS

For the Roast Vegetables:

• 1 aubergine (chopped)

• 1 can chickpeas (240g, drained)

• 2 sweet potatoes (chopped)

• Salt, pepper, and olive oil

• 1 tbsp harissa paste

For the Salad:

• 1 cucumber (diced)

• 1 pack cherry tomatoes (halved)

• ¼ cup parsley (chopped)

• ¼ cup mint (chopped)

• ¼ cup coriander (chopped)

• Small bunch of spring onions (sliced)

For the Whipped Tofu:

• 250g extra firm tofu

• 3 tbsp tahini

• 2 tbsp nutritional yeast

• 1 garlic clove (minced)

• Juice of half a lemon

• ¼ cup water (add more if needed)

• Salt and pepper to taste

Toppings:

• Pomegranate seeds (for garnish)

METHOD

Prepare the Roasted Veg:

• Preheat the oven to 200°C

• Chop the aubergine and sweet potatoes, and toss with olive oil, harissa paste, salt, and pepper.

• Roast the vegetables on a baking tray for 30-40 minutes, or until golden and tender.

• Meanwhile, pat the chickpeas dry with a towel, then toss with olive oil and salt.

• Roast them for 25-30 minutes, or until crispy.

Prepare the Salad:

• Dice the cucumber, halve the tomatoes, and chop the parsley, mint, and coriander. Slice the spring onions.

• Mix all the salad ingredients together in a bowl.

Make the Whipped Tofu:

• Add tofu, tahini, nutritional yeast, garlic, lemon juice, and water to a blender.

• Blend until smooth, adding more water if necessary to achieve a creamy consistency.

• Season with salt and pepper to taste.

Assemble the Salad:

• Layer the tofu whip at the bottom of your bowl

• Top with the roasted veg, followed by the chopped salad

• Garnish with pomegranate seeds