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HARISSA TOFU & GRILLED PEACH SALAD

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The spicy Moroccan harissa lifts TOFU to another dimension. This salad can also be served in a wrap as a lunch snack with a drizzle of lemon-flavoured olive oil and rocket.

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SERVES 4

500 g extra firm tofu

2 Tbsp harissa paste

2 Tbsp tamari

2 Tbsp olive oil

Juice of 1 lime

3 fresh peaches, halved and pitted

35 g packet nut and seed sprinkles

  1.  Place the tofu on kitchen paper and press to remove as much moisture a possible.

  2.  Combine the harissa, tamari, olive oil and lime juice in a blender and blend well.

  3.  Place the tofu in a shallow bowl and pour in the harissa mixture.

  4.  Make sure the tofu is completely covered with the harissa mixture. Cover with cling film and refrigerate for 4 hours.

  5.  Make sure the grill is clean and well oiled and the coals are medium to hot heat (about 180°C).

  6.  Place the tofu on the braai grid and braai for 5 minutes, turning by 90 degrees halfway through the cooking time to form a crisscross pattern.

  7.  Turn the tofu over and braai for 5 minutes, again turning it by 90 degrees halfway through the cooking time. Cut the tofu into cubes.

  8.  Place the peach halves on the grid and braai for 2 minutes. Remove from the braai, cool and cut into cubes.

  9.  Mix the tofu with the peaches, sprinkle with the nut and seed mix to garnish and serve as a side salad.