Denise says:

  • This is a recipe with a series of stages but are all quite straightforward and can be made in advance. Ideal for a summer vegan BBQ side dish or as part of a summer buffet. It is also suitable as part of a grazing platter.
  • Preparation time: 35 minutes plus 45 minutes to marinate & chill pastry
  • Cooking Time: 10 minutes
  •   Serves:  4 people

Ingredients:

  • For the Tofu
  • 1 tbsp harissa ,1/2 tsp fennel seeds, 1 tsp smoked paprika ,1 tbsp coconut yogurt – regular or non-dairy, squeeze lemon,
  • pinch sea salt , 1 packet 225g firm tofu cut into cubes – plain or flavoured
  • 2 tablespoons vegetable oil – for frying
  • For the Flat Bread 400g plain flour – plus extra for dusting, 2 tablespoons cumin seeds, 1 teaspoon salt, 2 tablespoons olive oil
  • For the butter bean hummus;  ( keep about 8 whole butter beans back for garnish)
  • 1 400g tin butter beans drained, Juice 1/2 lemon ,2 cloves garlic, 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1 tbsp tahini, 2-3 tablespoons water
  • Toppings 
  • Green olives, sprigs of fresh parsley, pumpkin seeds and chilli flakes
 

Method

  1. To make the tofu, add all the tofu dressing ingredients to a large bowl, mix to combine. Slice the tofu into large cubes. Transfer to the bowl and mix into the dressing. Allow to marinate for at least 30 minutes – ideally a few hours.
  2. To cook the tofu, heat the oil in a large frying pan or wok.  Fry for a few minutes each side until brown and crispy, then transfer to a plate. Set aside.
  3. For the flat bread, tip the flour into a large bowl with 1 teaspoon salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water.
  4. Mix well. Turn out onto a floured work surface and knead for a few minutes until smooth or alternatively put all the mixture into a food processor to combine. Leave to rest for 15 minutes. Divide the dough into 4 pieces. Roll each out on a lightly floured works surface to the thickness of a pound coin.
  5. To cook, heat a griddle pan until really hot and cook on both sides until puffed and brown or cook on a hot grill or BBQ.
  6. To make the hummus, add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy (aprox 2 minutes), add 2- 3 tablespoons water to loosen. Season to taste and blitz again.
  To serve:  Place the hummus in a dish, top with the whole butter beans, tofu, pumpkin seeds, chilli flakes and sprigs of parsley with the flat bread to the side
Tagged in: butter beans, coconut yoghurt, Cumin Seeds, harissa, lemon, Lunch, Olive Oil, Starter, Tahini, Tofu, Vegan, vegetarian