Pickled carrot salad with whipped tofu
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Servings
Prep time
Cook Time
Ingredients
For the pickled carrots
This will depend and the sweetness or sourness you prefer in your pickle:
500ml white sugar
500ml water
500ml white wine vinegar
Carrots cut into batons
Carrot harissa
1 cup cook carrots
1 tsp cumin seeds
1 tsp coriander seeds
1 deseeded red chilli
4 roasted red peppers skins removed
1 tomato
For the whipped tofu:
1 packet of fresh tofu
½ cup canola oil
Juice of 1 lemon
This is a very tasty vegan salad. It can be plated in individual portions or in a beautiful serving dish.
Serve with the Glen Carlou Collection Verdelho
Instructions
For the pickled carrots
Heat all the ingredients until the sugar dissolves and keep in the fridge. At this stage you can go crazy with the different flavour. You can add coriander seeds, bay leaves, lemon zest and leaves, cumin, mustard seeds or rosemary. This is also a very nice liquid to pickle other vegetables like sliced red onion, fennel and beetroot.
Place the carrot batons in the liquid and keep aside. We use different colour carrots at the restaurant, so be careful not to pickle purple carrots with yellow carrots in the same container as you will end up with all the carrots being the same colour.
For the carrot salad
Using a peeler shave some on the carrots into strips and toss with a little of the carrot tops.
For the Harissa
Blend all the ingredients together with a stick blender.
For the whipped tofu:
Place everything in a blender and blend until smooth.
