Harissa Tofu, Whipped Feta and Crunchy Salad
2
servings20
minutes30
minutes50
minutesA bowl full of flavor, texture and color? Yes please. This crispy harissa tofu is served on a creamy bed of whipped feta, with a crunchy salad made of sugar snap peas, radishes and fresh mint. It’s the kind of veggie-packed dish that’s perfect for a simple and satisfying summer dinner. Don’t forget the flatbread — perfect for dipping (and double dipping) into that creamy feta goodness.
Ingredients
- Harissa tofu
1 block (454g) extra-firm tofu, torn into roughly 1-inch pieces
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
2 tbsp cornstarch
2 tbsp olive oil
1 ½ tbsp honey
1 tbsp white balsamic vinegar
- Whipped feta
200g goat milk feta, roughly crumbled
½ cup plain Greek yogurt
Juice of ½ lemon
- Salad
2 cups sugar snap peas, sliced into ½-inch pieces
1 ½ cups radishes, quartered
⅓ cup fresh mint leaves, roughly chopped, plus more for garnish
1 shallot, finely chopped
3 tbsp olive oil
2 tbsp white balsamic vinegar
Juice of ½ lemon
½ tsp salt
- To serve: flatbread, homemade or store-bought
Instructions
- Preheat the oven to 400°F and position the rack in the middle. In a large bowl, combine the tofu pieces with the paprika, onion powder, garlic powder, salt, cornstarch, and olive oil. Toss well to coat, then spread the tofu out on a parchment-lined baking sheet.
- Bake for 30 minutes, stirring halfway through, until golden and crispy.
- While the tofu is baking, make the harissa sauce by combining the harissa, honey, and white balsamic vinegar in a bowl. Once the tofu is out of the oven, toss it in the sauce until well coated. Set aside.
- To make the whipped feta, add the crumbled feta, Greek yogurt, and lemon juice to a food processor. Blend until smooth and creamy. Chill until ready to use.
- Next, make the salad. In a large bowl, combine the snap peas, radishes, chopped mint, shallot, olive oil, white balsamic vinegar, lemon juice, and salt. Toss well to coat everything in the dressing.
- To assemble, spoon a generous layer of whipped feta into the bottom of shallow bowls. Top with the crunchy salad and harissa tofu. Finish with a drizzle of olive oil, some freshly cracked pepper, and a few mint leaves. Serve with flatbread on the side for scooping.
