Lemon Za’atar Whipped Tofu
With blistered shishito peppers. Plus, a cookbook giveaway!
Sometimes I come up with a recipe that sounds good in theory and works out in one go — this is one of those recipes. Whipped tofu has become a popular plant-based alternative to cream-based sauces and dips over the past few years. I’ve even used it for desserts. It’s easy to make, versatile, and also high in protein. I’ve added za’atar for an earthy flavour, which helps bring out the tanginess of the lemon. The shishito peppers add a little heat, sweetness, and also pair nicely with the zest and creaminess of the whipped tofu. I’ve served this dish as an appetizer with toasted bread on the side, but you can also serve it with a grain bowl.
Ingredients
Serves 4
For the Lemon Za’atar Whipped Tofu
1 block (14 ounces) firm tofu, drained
8 tablespoons water
1 tablespoon extra virgin olive oil
1/2 teaspoon za’atar, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
Juice and zest of 1/3 lemon, seeds removed
For the Blistered Shishito Peppers
200g shishito peppers, washed
1 teaspoon extra virgin olive oil
Pinch of kosher salt
Flaky sea salt, for garnish
Instructions
Combine 1 block (14 ounces) firm tofu, 8 tablespoons water, 1 tablespoon extra virgin olive oil, 1/2 teaspoon za’atar, 1/2 teaspoon kosher salt, juice and zest of 1/3 lemon in a blender. Blend until smooth and creamy. Taste and adjust the seasoning as needed. Blend for an extra 15 seconds if adding more za’atar and kosher salt. Set aside.
In the meantime, pierce the shishito peppers with a paring knife to prevent them from bursting. Heat a heavy-bottomed skillet over medium-high. To check if it’s hot enough, add a drop of water to the skillet. If beads form and dissolve on the surface, you’re ready to go.
Add 1 teaspoon extra virgin olive oil and the pierced shishito peppers into the skillet. Season with a pinch of salt and stir to combine. Cook for 3 to 4 minutes on each side or until lightly blistered and charred. Remove from heat.
Serve by swirling a layer of the lemon za’atar whipped tofu on a large serving plate. Add the blistered shishito peppers in the center and sprinkle with flaky sea salt on top. Enjoy with a side of toast.
UK! I’ve teamed up with Filipino café Yes Lah in Manchester, to give one lucky winner a copy of my cookbook, Make It Plant-Based! Filipino, along with 1 bottle each of Mama Z’s Hot Zos and Banana Ketchup. Enter and view the details below. The giveaway runs until next Friday, June 6th. 18+ and UK residents only.
