Pickled carrot salad with whipped tofu

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Servings

5 servings

Prep time

20 minutes

Cook Time

20 minutes

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.

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