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Week of 1/8/18

Tofu Strips with Honey Harissa Dipping Sauce
and warm carrot ribbons with mint and feta

Active: 30 min Total: 50 min
Original GF Paleo Vegetarian
Tofu Strips with Honey Harissa Dipping Sauce
Smoky harissa and sweet honey work as both a vinaigrette and a dipping sauce in this Middle Eastern-inspired meal.
Smarts:The side dish for this meal uses sauteed carrot 'ribbons'. Feel free to use any spiralized vegetable or thinly sliced carrots.
Proteins
Tofu, Beans, white/cannellini
Cuisines
American
Save recipe
120

Ingredients

Metric
Servings:
4
Honey Harissa Vinaigrette and Dipping Sauce:
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Harissa paste - 1 tsp (sub any hot sauce)
  • Cumin, ground - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Yogurt, plain or Greek - 1/3 cup
Warm Carrot Ribbons with Mint and Feta:
  • Carrots - 12 oz , spiralized or sliced into ribbons with a vegetable peeler (sub any spiralized vegetable, many stores carry pre-spiralized vegetables in the produce section)
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Mint, fresh - 1 Tbsp , chopped
  • Pine nuts - 1 Tbsp (sub sunflower seeds)
  • Honey Harissa Vinaigrette - 4 Tbsp
  • Cheese, feta - 3 oz
Tofu Strips:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3cm thick strips (vacuum-packed preferable)
  • Eggs - 2
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Panko breadcrumbs - 3/4 cup
  • Foil - for cooking

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm thick strips (make these a good size / shape for dipping). (Can be done 1 day ahead)
  2. Make honey harissa vinaigrette - Whisk together vinegar, mustard, honey, harissa and cumin. Add oil while whisking. (Can be done up to 5 days ahead)
  3. Make dipping sauce - Combine half the honey harissa vinaigrette (reserve remaining half) with yogurt. (Can be done up to 5 days ahead)
  4. Carrots - Turn carrots into 'ribbons' by peeling with a vegetable peeler or spiralizer or slice thinly. (Can be done up to 3 days ahead)
  5. Beans - Drain and rinse.
  6. Mint - Chop mint.

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Make

  1. Heat oven to 400F / 204C.
  2. While oven heats, prep breading stations. Whisk eggs with salt and pepper in one shallow container. Put panko in a second shallow container.
  3. Line a sheet pan with foil. Brush foil with some oil.
  4. Working in batches, coat tofu first in eggs and then press into panko to coat all sides. Place tofu in a single layer on prepared pan. Bake tofu for 10 to 12 minutes until breading starts to turn golden in spots. Flip and continue baking ~8 minutes more (to get even more color on the tofu strips, you can drizzle a bit more oil over top and broil them in the last few minutes of cooking).
  5. While tofu cooks heat a skillet over medium heat. Add pine nuts and toast, stirring constantly, until golden and fragrant. (Note: if making Tuesday’s meal, toast pine nuts for that night at the same time.) Set aside.
  6. Return skillet to heat and carrots and honey harissa vinaigrette (portion for the carrots). Saute until carrots soften slightly (you want them to hold their shape and still have some crunch), 1 to 2 minutes. (Note: If using thinly sliced carrots, saute for 5 to 6 minutes, adding honey harissa vinaigrette / marinade in the last minute of cooking.)
  7. Remove pan from heat and stir in beans.
  8. Crumble feta over carrots. Top with beans, mint, and pine nuts (remember to reserve half if doubled for Tuesday.)
  9. Serve tofu with dipping sauce. Enjoy carrots on the side.

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