Sides

Crispy Tofu Bites With Spicy Harissa Dip

2 August 2021
TOTAL TIME: 55 minutes
Serves: 4

Paprika tofu bites, roasted until crispy then dipped into a smooth harissa, sun-dried tomato and cashew dip. A perfect recipe to share with friends, or serve the tofu with roasted broccoli and miso rice with the dip on the side.

Ingredients:

    For the tofu
  • 10 oz firm tofu

    (drained & cut into bite-sized pieces)

  • 1 teaspoon paprika

  • drizzle of olive oil

  • pinch of sea salt

    For the spicy harissa dip
  • 3.5 oz cashews

  • 1 x 14 oz tin chickpeas

    drained & rinsed

  • 3.8 oz sun-dried tomatoes

  • 1 tablespoon harissa paste

  • ½ lemons

    juiced

  • pinch of sea salt

Method:

  1. 1

    Preheat the oven to 200°C fan / 430°F. Place the cashews in a bowl and cover in boiling water, leave to soak for 10 minutes to soften. Drain and set aside.
  2. 2

    Add the tofu to a baking tray, scatter over the paprika, a pinch of salt and drizzle with olive oil; spread out into an even layer. Bake for 25–30 minutes until crispy.
  3. 3

    For the dip, add the soaked cashews, chickpeas, sun-dried tomatoes, lemon juice, harissa, 100ml water and a pinch of sea salt to a powerful blender; blitz until completely smooth.
  4. 4

    Once cooked, remove the tofu from the oven. To serve, pour the dip into a shallow bowl, spread out into an even layer and scatter over the tofu bites. Garnish with fresh herbs, a sprinkle of black pepper and crudités (optional).

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