We use a special green verbena harissa for this inventive dish. With less chilli than the traditional red version, it packs a delicious citrus flavour. Served with pan-fried tofu on a fragrant bed of cumin spiced rice.
Time: 30 minutes
½ tsp turmeric
180g cherry tomatoes
1 red onion
1 red pepper
1 vegetable stock cube
2 tbsp Belazu green verbena harissa
2 tsp cumin seeds
2 tsp oil
300g firm tofu
80g brown rice
80ml coconut yoghurt
1. Boil a kettle. Dissolve the vegetable stock cube in a jug with 550ml boiling water. Rinse the brown rice and place into a saucepan with 400ml of the vegetable stock (reserving 150ml for later), a pinch of black pepper and the turmeric. Simmer for 20-25 mins.
2. Thinly slice the red onion. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the onion and cumin seeds for 5 mins, until softening. Remove from the pan.
3. Meanwhile, drain the tofu and pat dry with paper towel. Cut the tofu into small 1 cm cubes.
4. Heat the same pan the onion was in with 1 tsp oil on a medium heat and add the tofu for 10 mins, turning occasionally until turning golden. Season with a pinch of sea salt.
5. Meanwhile, slice the cherry tomatoes in half and cut the red pepper into small pieces. To the pan with the tofu, add the red pepper, cherry tomatoes, verbena harissa, remaining 150ml vegetable stock and only half of the cooked onion, then cook for 7 mins. In the last 2 mins of cooking, stir through the coconut yoghurt and spinach until wilted. Season.
6. Drain the turmeric brown rice and stir in the remaining cooked onion and a pinch of sea salt, to taste.
7. Spoon the verbena harissa tofu into two warm bowls alongside the turmeric brown rice.
586 calories • 49g carbs • 33g fat • 26g protein
Allergens: Celery, Mustard, Soya
Recipe courtesy of Mindful Chef