Lily Watson’s Whipped Tofu with Harissa Butter

AuthorBen WatsonCategory

Daughter Lily has been vegan for many years, so I thought she might be better advised than myself as to what’s happening on the edge, so here is her second recipe contribution in celebration of Veganuary. I've had enough bland, cardboard like tofu over the past few years. I'm not saying it can't be good - it can - but it can also be pretty disastrous. However, blended until creamy and topped with something fun, it's hard to go wrong.

Yields1 Serving
 250 g silken tofu
 1 garlic clove
 1 tsp white miso
 1 lemon (zest and juice)
 2 tbsp olive oil or vegan butter (Naturli vegan butter is the best)
 1 tbsp harissa
 salt & pepper to taste
1

Blend tofu, garlic clove, white miso, zest & juice of lemon ingredients together until smooth.

Taste and add salt & pepper and adjust seasoning as necessary.

2

Heat oil/butter in pan, then stir in harissa and remove from heat.

Place in serving dish and pour harissa mixture over tofu and serve.

Ingredients

 250 g silken tofu
 1 garlic clove
 1 tsp white miso
 1 lemon (zest and juice)
 2 tbsp olive oil or vegan butter (Naturli vegan butter is the best)
 1 tbsp harissa
 salt & pepper to taste

Directions

1

Blend tofu, garlic clove, white miso, zest & juice of lemon ingredients together until smooth.

Taste and add salt & pepper and adjust seasoning as necessary.

2

Heat oil/butter in pan, then stir in harissa and remove from heat.

Place in serving dish and pour harissa mixture over tofu and serve.

Lily Watson’s Whipped Tofu with Harissa Butter
This entry was posted in .