Whipped tofu is the perfect base for coins of caramelised courgettes. Douse them in a harissa pomegranate drizzle for a dead easy vegan dinner.
Caramelised Courgettes on Whipped Tofu with Harissa Pomegranate Drizzle
4.7
0
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20 mins cook
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Serves
2
Courgettes
Garlic Cloves
Za’atar
Pine Nuts
Pitta Bread
Olive Oil
FOR THE WHIPPED TOFU:
Lemons
Firm Tofu
Nutritional Yeast
White Miso
Olive Oil
FOR THE DRIZZLE:
Harissa
Pomegranate Molasses
Olive Oil
Lemon Juice
Serves
2
Courgettes
Garlic Cloves
Za’atar
Pine Nuts
Pitta Bread
Olive Oil
FOR THE WHIPPED TOFU:
Lemons
Firm Tofu
Nutritional Yeast
White Miso
Olive Oil
FOR THE DRIZZLE:
Harissa
Pomegranate Molasses
Olive Oil
Lemon Juice
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Step 1.
Use a mandoline or very sharp knife to thinly slice the courgettes. Finely grate the garlic. Place the courgettes into a deep frying pan with a good drizzle of olive oil and plenty of salt and pepper. Add the grated garlic and cook over a low-medium heat for about 10-15 mins until very soft. Stir through the za’atar.
Step 2.
Meanwhile, make the whipped tofu. Squeeze the lemon juice into a blender, add the remaining ingredients and blend until smooth. Season with salt and pepper to taste.
Step 3.
Whisk all of the harissa drizzle ingredients together in a small bowl. Taste and season with salt and pepper.
Step 4.
Lightly toast the pine nuts.
Step 5.
To serve, spread the whipped tofu onto a platter, pile up the courgettes and drizzle over the harissa pomegranate sauce. Finish with an extra drizzle of olive oil, salt and pepper and the toasted nuts.
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