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Harissa tofu flatbreads with creamy butterbean hummus

April 10, 2019 / Niki / 3 Comments

I absolutely love layering textures and flavours to create a more complex and complimentary dish.
My Harissa tofu flatbreads with creamy butterbean hummus and mint dressing does just that – fluffy flatheads topped with the creamiest Butterbean hummus (options listed below), the most delicious Harissa marinated tofu topped with fresh mint and coconut dressing – oh its so so good!

I’m completely in love with this recipe, I created it before heading to Bali and I’ve been excited to get back and wrote it up for you.

Swaps – Use pita bread or a wrap instead of making your own flatbread for speed. Omit the flabread and serve on a big salad or slaw for a lighter option.
Other dip options – classic hummus, courgette dip, pepper dip

I hope you enjoy! Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Harissa tofu flatbreads with creamy butterbean hummus

Ingredients

To make the dough;

200g organic spelt flour
Or 100g spelt & 100g strong organic white flour
1/4 tsp sea salt
1 tsp quick yeast
1 tsp sugar
2 tbsp olive oil
175ml luke warm water
Mix together – leave for a few minutes

For the tofu;

3 tbsp rose harissa or 1 tbsp Harissa
1/2 tsp fennel seeds
1 tsp smoked paprika
1 tbsp vegan mayo or coconut yogurt
Squeeze lemon
Pinch sea salt
1 block firm tofu cut into cubes

For the butter bean hummus;

1 can butter beans drained
Juice 1/2 lemon
2 cloves garlic
2 tbsp olive oil
1/2 sea salt
1 tbsp tahini
2 tbsp fresh thyme

Mint dressing;

4 tbsp coconut yogurt
1 clove garlic crushed
2 tbsp lemon juice
1/2 tsp sea salt flakes
3 tbsp fresh mint chopped

Toppings

Chopped green olives
Coriander
Squeeze lime

Directions

To make the dough

Add the flour and salt to a large bowl – mix well.
Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet so keep adding more flour if needed.
Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
Transfer back onto the floured chopping board and knead again to knock back.
Heat a griddle pan or frying pan. Divide the dough into 4, add a little more flour if needed then roll out into flatbreads.
Add the dough to the pan and heat on each side for a few minutes until the flatbread is fluffy, a little charred and cooked through. Repeat.

To make the tofu;

Add all the tofu dressing ingredients to a large tub, mix to combine.
Slice the tofu into large cubes. Transfer to the tub, put the lid on and shake to combine.
Allow to marinate for at least 30 minutes – ideally a few hrs.

To make the coconut mint dressing;

Add all the ingredients to a jar and mix to combine

To make the hummus;

Add the butter beans into the your blender with the garlic, lemon juice, tahini and olive oil
Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen.
Season to taste and blitz again.

To serve;

Top the flatbread with hummus, Harissa tofu, mint dip, olives, coriander and a squeeze of lime.

3 Comments

Gosia on April 20, 2019 at 8:59 pm

I really need to try it! Looks so delicious! 😍

Reply
- Niki on April 30, 2019 at 8:09 am
  
  Thanks Gosia!
  My best
  Niki xxx
  
  Reply
Vegan Coconut Tofu Saag with charred Broccoli - Rebel Recipes on May 3, 2019 at 2:00 pm

[…] great on its own, but even better with flatbreads and some rice. I like to create a big curry feast and add in another few curries – I […]

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Recipe Tags: coconut flatbread harissa tofu

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