Honey Tahini Tofu and Carrot Stack
37 min
This recipe was inspired by a honey tahini tilapia recipe on Cara's Cravings blogspot; after reading her recipe I just had to try this Greek-inspired honey tahini sauce because it's the first time I've ever found the thought of tahini mouth-watering. The result was a quick, healthy and delicious meal.
1 person made this
Ingredients
Serves: 4
- 4.5 tablespoons tahini
- 3 tablespoons honey
- 3 teaspoons apple vinegar
- 3 teaspoons lemon juice
- 3 teaspoons finely chopped fresh mint
- 2 large carrots (the thicker the better)
- 350g firm tofu
- 2 tablespoons olive oil
Method
Prep:30min ›
Cook:7min ›
Ready in:37min
- In a bowl mix the tahini, honey, vinegar, lemon juice and mint with 2 tbsp. cold water. The consistency should be pour-able but not runny, add more water if necessary. Next the carrot is sliced diagonally in 1cm thick pieces and the tofu is cut in 2cm thick pieces.
- Heat the oil and cook the carrot on high heat for 1.5mins on each side before adding the tofu and spooning on half the tahini mixture. Turn the flame to a medium heat and cook for a further 5 minutes, turning once.
- The tofu and carrot are stacked alternately then topped with some additional tahini mixture and served with a side dish or salad of your choice.
