Wednesday 10 December 2014

Harissa crusted tofu with green peas hummus

Today's post is very special to me as I'm sharing the recipe from one of my mentors, Shimpa Rathore. Gem of a person, creative genius, brilliant chef and very humble, Shimpa is the owner of a cookery group in Facebook, inspiring many lives.


For Harrisa Paste:

  • 100 gms Dried Red chillies
  • 1 tsp cumin seeds
  • 1 tsp corriander seeds
  • 3-4 cloves garlic
  • Salt to taste
  • 2 tbsp Olive oil
  • 1 tbsp lemon juice (optional)

For Crusted Cottage cheese/tofu:

  • 2 thick slices of Cottage cheese/tofu
  • 1 tbsp harrisa paste
  • 1 tbsp honey
  • Salt to taste

For Tahini dip:

  • 1/2 cup sesame seeds
  • 3-4 cloves garlic
  • 1 tbsp lemon juice
  • 2-3 tbsp olive oil

For Green peas hummus:

  • 1 cup frozen peas
  • 3-4 cloves garlic
  • Salt to taste
  • 1 tbsp tahini 
  • 1 tbsp Lemon juice 


Harissa paste:

  • Soak chillies in hot water for 30 minutes.(do not discard the water)
  • Dry roast coriander and cumin seeds on a skillet until fragrant.

  • Drain, discard stems and deseed chillies, transfer to a mixer/food processor along with whole spices, garlic cloves,salt, lemon juice and olive oil.
  • Grind to a smooth paste. (add water used for soaking chillies, if required)
  • Tranfer this to a jar and drizzle good amount of olive oil on the top.

Crusted Cottage cheese/tofu:

  • Cut thick slices of Tofu/Cottage Cheese. (I used Tofu here)
  • Mix 1 tbsp harissa paste with 1 tbsp honey, marinate tofu slices in this for 15-20 minutes.
  • Sprinkle little salt on both sides of tofu.

  • Heat oil in a non stick pan and sear on low-medium heat to get a nice crust.

Tahini Dip:

  • Dry roast sesame seeds in a wok on medium flame till light brown and fragrant.

  • In a  mixer/food processor grind sesame seeds along with garlic cloves, lemon juice and olive to a fine paste ( add warm water if required)
  • Tahini is ready.

Green peas Hummus:

  • Blanch green peas in boiling water for 3-4 minutes.
  • Drain and immerse in cold water.
  • Transfer to a food processor along with garlic cloves, tahini paste, salt and lemon juice and grind to a fine paste.
  • Green peas hummus is ready.


Spoon some tahini at the base and make a boundry with green peas hummus, place the crusted tofu at the top,sprinkle some black pepper and drizzle good amount of olive oil to serve.

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