Harissa tofu with broccoli puree and kale crisps
Ingredients:
1 large broccoli
500g tofu
300g mushrooms
100g curly kale
1/2 tsp Himalayan salt
1 tbsp coconut oil
2 tbsp Harissa paste
50g butter
100ml milk
olive oil
1 tsp Cayenne pepper
ground black pepper
Simmer the broccoli florets in salted water for 15-20 minutes.
Meanwhile, slice the mushrooms and fry them in 25g of butter until golden. Season with ground black pepper and set aside.
Preheat the oven to 150°C. Torn the kale into bite-size pieces and toss it with olive oil, Cayenne pepper and some ground black pepper. Roast slowly for 25 minutes.
Cut the tofu into cubes, toss it with Harissa paste, and fry in the coconut oil for 10 minutes until golden. Add the mushrooms and set aside.
For the puree, blend the cooked broccoli, milk and the leftover butter in a blender until smooth.
Serve the puree with the tofu and crispy kale.