Stuffed Leeks with Tofu, Feta and Harissa
Servings
16
to 20 triangles (4 portions)Prep time
20
minutesCooking time
25
minutesTotal time
45
minutesA very original way to cook leeks: using the white parts to create triangles filled with a tofu, feta, and harissa stuffing! All served on yogurt with pomegranate and mint.
Ingredients
4 large or 5 small leeks
2-3 tbsp olive oil
One 350g block of extra-firm tofu
2-3 cloves garlic, minced
1 medium carrot, grated
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp paprika
1 tsp ground cumin
1 tbsp cornstarch
¾ cup cooked rice
One 200g rectangular block of feta cheese
- To serve
Plain Greek yogurt, pomegranate seeds, and fresh mint
Instructions
- Remove the darker green parts of the leeks. Slice each leek lengthwise and remove 4 white layers from each leek.
- Bring a large pot of water to a boil and cook the leek layers for 5-10 minutes until they’re completely tender. Test one layer to check for doneness, as undercooked leeks can be tough. Plunge the cooked leek layers into a bowl of ice water, then lay them out on a kitchen towel to dry.
- Slice 2 leeks into half-moons.
- In a skillet over medium heat, warm 2 tbsp of olive oil and sauté the half-moon leeks for 4-5 minutes. Add salt, then crumble the tofu into small pieces with your hands and add it to the skillet with the minced garlic. Sauté for 1-2 minutes.
- Add the grated carrot, 4 tbsp harissa, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp paprika, and 1 tsp cumin. Cook for another minute.
- Add 1 tbsp cornstarch and ¾ cup cooked rice, mixing well. Season to taste.
- Slice the feta into thin triangles.
- Place a bit of the tofu filling on each leek layer, then top with a triangle of feta. Fold the leek layer over repeatedly to form a triangle, tucking the end in to seal.
- In a skillet over medium heat, warm 2 tbsp of olive oil. Cook the triangles for 2-3 minutes on each side.
- Serve on a bed of yogurt, garnished with pomegranate seeds and fresh mint.
