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Ingredients
- 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 tomato puree
- 50g pomegranate pips
- handful of fresh mint leaves
Get started
- 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.
- Grill under a medium heat for 5 minutes
- 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.
- Divide the houmous between 4 serving plates, top each with 2 slices of Tofoo, sprinkle with pomegranate pips and mint leaves .
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