Ingredients

Underline

225g Smoked Tofoo

4 tbsp olive oil

1 tbsp Zatar spice

400g can chick peas, drained

2 tbsp tahini

zest and juice of 1 lemon

2 cloves garlic, crushed

2 tbsp sundried tomato puree

50g pomegranate pips

handful of fresh mint leaves

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Zatar Crusted Tofoo with Tomato Houmous

Serves 4 • Prep 15 min • Cooking

Zatar Crusted Tofoo with Tomato Houmous
Ingredients

Underline

225g Smoked Tofoo

4 tbsp olive oil

1 tbsp Zatar spice

400g can chick peas, drained

2 tbsp tahini

zest and juice of 1 lemon

2 cloves garlic, crushed

2 tbsp sundried tomato puree

50g pomegranate pips

handful of fresh mint leaves

Method

Underline

1. Slice the Tofoo into 8 and lay onto a non stick baking tray. Brush with 2 tbsp of the olive oil and dust each slice with the Zatar spice.

2. Grill under a medium heat for 5 minutes

3. Meanwhile, blitz the chick peas, tahini, lemon zest and juice, garlic and tomato puree in a food processor until smooth stir in the remaining olive oil.

4. Divide the houmous between 4 serving plates, top each with 2 slices of Tofoo, sprinkle with pomegranate pips and mint leaves .