Harissa Tofu, Whipped Feta and Crunchy Salad

Harissa Tofu, Whipped Feta and Crunchy Salad

Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

A 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

  • 5 tbsp Moroccan-style harissa sauce (Mina brand)

  • 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.

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