Rose Harissa Marinated Tofu Skewers
Tags
vegetarian vegan recipe #recipe

Rose Harissa Marinated Tofu Skewers

I’ve been really excited by our exclusive, new, deli brand Belazu, which claims to make ‘chef grade ingredients for your kitchen’.

So, for this week’s recipe I thought it would be an excellent idea to try one of their products out to see just how good it is.

I decided to use the Rose Harissa to explore a more subtle flavour profile for a change, rather than go straight for the chilli option which is what I usually do!  

 

Rose Harissa Marinated Tofu Skewers

Prep time 40 mins, Cooking time 10mins. Serves 4

Ingredients

  • 1 block firm tofu
  • Tip: I have recently started boiling tofu in salted water rather than pressing it. It’s quicker and less messy and it really works! Boiling in salted water removes excess moisture from the tofu by a process of osmosis and leaves the tofu with a meatier texture that is also then more porous which helps the marinade to be absorbed more efficiently.
  • 1 red pepper in chunky, rectangular slices
  • 1 green pepper in chunky, rectangular slices
  • 1 onion in chunky, rectangular slices
  • 1 jar Belazu Rose Harissa
  • juice of 1 lemon
  • splash of good quality olive oil
  • 3 large tomatoes
  • 1 avocado
  • a handful pomegranate seeds
  • A drizzle of pomegranate molasses, to drizzle on the salad. Not necessary but a really tasty extra layer of flavour.

Method

  1. Pour the entire jar of harissa into a large bowl. 
  2. Add a glug of olive oil and the juice of half a lemon. Season well.
  3. Slice the tofu into boxy chunks.
  4. Bring a pot of water to the boil and add several tablespoons of salt.
  5. Add the tofu to the water, bring it back to the boil and simmer for approximately 10 minutes. 
  6. Drain the tofu and add to the bowl of marinade.
  7. Stir gently to coat all the pieces then add the sliced peppers and onions and leave to marinate for at least half an hour. 
  8. Assemble the skewers alternating veg and tofu. Brush with oil and any remaining marinade.
  9. Cook in a very hot oven, under a grill or best of all, on a BBQ.
  10. While the skewers are cooking, assemble the salad.
  11. Slice the tomatoes and avocado, drizzle with a dressing made from olive oil & the juice of half a lemon and if possible, some pomegranate molasses.
  12. Serve the skewers with the tomato salad and a whipped vegan feta dip. Enjoy!