Muhammara Tofu Dip Plate

• Tofu(560 g)
• Bell pepper(2)
• Walnuts(80 g)
• Garlic(2 cloves)
• Tomato paste(1 tbsp)
• Olive oil(5 tbsp)
• Lemon(1)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Pita(4)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Drain {Tofu} and pat it dry well. Slice into 4 thick slabs. Halve and deseed {Bell pepper}. Peel {Garlic}. Roughly chop {Cucumber}, {Tomato}, and a quarter of the {Red Onion}. Finely chop the rest of the {Red Onion} and the {Fresh parsley}.

   ~12 min

2. 2

   Heat 1 tbsp of {Olive oil} in a large pan over medium-high heat. Add the {Bell pepper} cut-side down and the {Garlic}. Cook until the peppers are softened and blistered and the garlic is lightly golden, about 8 minutes, turning as needed. Transfer to a blender or food processor with the {Walnuts}, {Tomato paste}, 2 tbsp of {Olive oil}, 2 tbsp lemon juice from the {Lemon}, {Cumin}, {Smoked paprika}, {Chili flakes}, 1 tsp of {Salt}, and a few grinds of {Black pepper}. Blend until thick and mostly smooth.

   ~8 min

3. 3

   Wipe out the pan and heat 1 tbsp of {Olive oil} over medium heat. Season the {Tofu} with the remaining {Salt} and {Black pepper}, then cook for 3 to 4 minutes per side until golden. Warm the {Pita Bread} in the same pan for about 1 minute per side.

   ~8 min

4. 4

   Toss the chopped {Cucumber}, {Tomato}, chopped quarter of the {Red Onion}, half the {Fresh parsley}, 1 tbsp lemon juice from the {Lemon}, and 1 tbsp of {Olive oil} together with a pinch of salt and pepper.

5. 5

   Spread the red pepper walnut dip onto plates. Set a golden {Tofu} slab on top of each plate, add the salad and warm {Pita Bread} alongside, and finish with the remaining {Fresh parsley} and a final drizzle of 1 tbsp {Olive oil}.

   ~2 min