flowcooking

Grilled carrots and tofu with harissa

Charred, sticky carrots meet silky tofu in a fiery harissa tahini glow.
Sweet heat, tangy and rich, with a smooth cream layer you’ll crave.
Serve hot and watch it disappear fast.

dinner ⏱ 35 min 310 kcal / portion 38.0 g carbs / portion (estimated) vegan glutensesamesoy 🔗 Original source

No ratings yet
🖨 Print
Grilled carrots and tofu with harissa
v6 · rb0e705f985 20260727Z1751 1.22 kg tofu 2 tbsp tahini sea salt to taste 3 pieces spring onion 17.2 ml olive oil 250 g carrot 1 piece lime blitz silken tofu, tahini and fine sea salt until smooth 🍳 cook harissa, maple syrup, apple cider vinegar, soy sauce, garlic, ginger and chopped spring onion whites in a saute pan for five minutes until fragrant 🍳 ⏱ 1 min cut firm tofu into 2cm slices and grill in two batches until charred 🍳 stir grilled tofu into the harissa sauce, add cold water and simmer for five minutes 🍳 ⏱ 10 min toss carrots with extra half-teaspoon olive oil and fine sea salt, then grill for five to until charred and tender 🌀 gently stir grilled carrots into the tofu pan to coat in the sauce 🍽 Spread the tofu cream on a medium serving platter, then arrange the hot tofu and carrot mixture on top 🔪 drain spring onion tops, scatter these on top, squeeze over the lime to serve immediately Grilled Carrots & Tofu 🌶️ 50 g harissa 1 tsp maple syrup 2 tbsp apple cider vinegar 2 tbsp soy sauce 5 pieces garlic 20 g ginger 100 g 0.75 pieces 15 ml 1.12 kg 2 ml 2.25 pieces spring onion lime
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. blitz silken tofu, tahini and fine sea salt until smooth
  2. cook harissa, maple syrup, apple cider vinegar, soy sauce, garlic, ginger and chopped spring onion whites in a saute pan for five minutes until fragrant
  3. cut firm tofu into 2cm slices and grill in two batches for 1 minute per side until charred
  4. stir grilled tofu into the harissa sauce, add cold water and simmer for five minutes
  5. toss carrots with extra half-teaspoon olive oil and fine sea salt, then grill for five to 10 minutes until charred and tender
  6. gently stir grilled carrots into the tofu pan to coat in the sauce
  7. Spread the tofu cream on a medium serving platter, then arrange the hot tofu and carrot mixture on top
  8. drain spring onion tops, scatter these on top, squeeze over the lime to serve immediately

Similar recipes