HARISSA SCRAMBLED TOFU PANCAKES WITH AVOCADO AND YOGHURT
Cook: 25 minutes
Q & A With niki webster
How did you learn to cook?
I learnt to cook partly from my mum but mostly from experimenting in the kitchen as a teenager. As a vegetarian with a dairy intolerance in a meat-eating household, I needed to learn to cook for myself. Throughout my 20s and 30s, I became obsessed with travelling and discovering the most amazing plant-based foods around the world.
What is your favourite type of food?
My favourite type of food is food which can be shared - big sharing dishes like dips, platters, spicy one-pot dishes, lots of salad and, of course, bread to scoop it all up with.
What's your favourite dish to cook?
The dish I cook time and time again is my Moroccan lentil and chickpea stew. It's delicious, a complete meal in a bowl, beautifully spiced and healthy. What's not to love?
What would be your last meal on earth?
I think I'd have a masala dosa followed by some salted caramel ice cream with caramelised cashews!
What is the first Belazu product you ever tried?
The first Belazu product I tried was the amazing olive oil. But I'm a huge fan of the iconic rose harissa and the best runny tahini ever.
-
For the pancakes:
190g Plain flour -
1 tsp Baking Powder
-
1/2 tsp Sea salt
-
175ml Water
-
2 tbsp Belazu Extra Virgin Olive Oil, as preferred
-
75ml Plant based milk
-
For the scrambled tofu:
1tbsp Belazu Extra Virgin Olive Oil -
3 Spring Onions, chopped
-
2 Cloves garlic, finely chopped
-
200g Firm tofu, drained and patted dry
-
1 tbsp Belazu Smoked Paprika
-
3 tbsp Nutritional Yeast
-
1 tbsp Rose Harissa
-
2 tbsp Belazu Tahini
-
Juice 1/2 lemon
-
Salt & pepper
-
For the dill yoghurt:
4 tbsp Greek style vegan yogurt -
Juice 1/2 lemon
-
1 tbsp Belazu Early Harvest Extra Virgin Olive Oil
-
Big handful dill chopped
-
Sea salt
-
Toppings:
1 Avocado, sliced -
Toasted seeds
-
Fresh Herbs
-
A drizzle of Belazu Tahini
- Step 0: For the pancakes: Combine all the dry ingredients together in a large bowl.
- Step 1: Heat a non-stick frying pan over a medium heat and add a little oil.
- Step 2: Add a small ladleful of batter to the frying pan and smooth into a rough round with the back of the ladle (makes approx 9).
- Step 3: Wait until the base of the mixture sets, and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up.
- Step 4: For the scrambled tofu: add the oil and onion in a frying pan. Fry for approx 5 minutes then, add the garlic.
- Step 5: Now add the crumbled tofu, smoked paprika and nutritional yeast.
- Step 6: Fry for 1 minute, then add the Rose Harissa, Tahini, lemon juice and season well.
- Step 7: Cook for a further 2-3 minutes.
- Step 8: To make the dill yoghurt: Mix all the ingredients in a bowl.
To serve: top the pancakes with the scrambled tofu, dill yogurt, tahini, toasted seeds and fresh herbs.
