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.

    Umbria, Italy
    1 person made this

    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

    Prep:30min  ›  Cook:7min  ›  Ready in:37min 

    1. 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.
    2. 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.
    3. 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.

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