This printable recipe is brought to you by This Little Green Book check out more of my recipes on my food blog
4.5 tbsp. tahini
3 tbsp. honey
3 tsp. apple vinegar
3 tsp. lemon juice
3 tsp. finely chopped fresh mint
2 large carrots (the thicker the better)
350g firm tofu
2 tbsp. Olive oil
In a bowl mix the tahini, honey, vinegar, lemon juice and mint with 2 tbsp. cold water. The consistency should be pour-able but not runny, add more water if necessary. Next the carrot is sliced diagonally in 1cm thick pieces and the tofu is cut in 2cm thick pieces.
Heat the oil and cook the carrot on high heat for 1.5mins on each side before adding the tofu and spooning on half the tahini mixture. Turn the flame to a medium heat and cook for a further 5 minutes, turning once.
The tofu and carrot are stacked alternately then topped with some additional tahini mixture and served with a side dish or salad of your choice.
Recipe brought to you by This Little Green Book food blog.