Cook: 10 minutes

Serves: 4

This is a recipe with a series of stages but are all quite straightforward and can be made in advance. Ideal for a summer vegan BBQ side dish or as part of a summer buffet. It is also suitable as part of a grazing platter.

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Method

Marinate the tofu: combine the dressing ingredients in a large bowl. Cut the tofu into large cubes. Add to the bowl and mix to coat. Marinate at least 30 minutes – ideally a few hours.
look the tofu: heat the oil in a large frying pan or wok. Fry for a few minutes each side until brown and crisp. Set aside.
For the flatbread, place the flour, salt and cumin seeds in a large bowl. Make a well in the centre and pour in the oil and 150ml warm water.
Mix well. Turn out onto a floured work surface and knead for a few minutes until smooth. Leave to rest for 15 minutes. Divide the dough into 4.
Roll each out on a lightly floured work surface to the thickness of a pound coin.
To cook: heat a griddle pan until really hot and cook on both sides until puffed and brown or cook on a hot grill or BBQ.
For the hummus: add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy (approx 2 mins) add 2- 3 tablespoons water to loosen. Season to taste and blitz again.
Serve the hummus topped with whole butter beans, tofu, pumpkin seeds, chilli flakes and parsley and the warm flat bread on the side.

First published August 2021

Topics:

Ingredients

Name: Cumin flatbread, crisp tofu and butter bean hummus
Prep time: 35 min
Cook time: 10 min
Yield: 4
Ingredients: For the tofu:; 1 tbsp harissa; ½ tsp fennel seeds; 1 tsp smoked paprika; 1 tbsp coconut yogurt, regular or non-dairy; Squeeze of lemon juice; Sea salt, a pinch; 225g firm tofu, plain or flavoured; 2 tbsp vegetable oil, for frying; For the flatbread:; 400g plain flour plus extra for dusting; 2 tbsp cumin seeds,; 1 tsp salt; 2 tbsp olive oil; For the hummus:; 1 x 400g tin butter beans drained (reserve 8 whole beans for garnish); ½ lemon, juice only; 2 cloves garlic; 2 tbsp olive oil; ½ tsp sea salt; 1 tbsp tahini; Toppings: Green olives, sprigs of fresh parsley, pumpkin seeds and chilli flakes

For the tofu:

1 tbsp harissa

½ tsp fennel seeds

1 tsp smoked paprika

1 tbsp coconut yogurt, regular or non-dairy

Squeeze of lemon juice

Sea salt, a pinch

225g firm tofu, plain or flavoured

2 tbsp vegetable oil, for frying

For the flatbread:

400g plain flour plus extra for dusting

2 tbsp cumin seeds,

1 tsp salt

2 tbsp olive oil

For the hummus:

1 x 400g tin butter beans drained (reserve 8 whole beans for garnish)

½ lemon, juice only

2 cloves garlic

2 tbsp olive oil

½ tsp sea salt

1 tbsp tahini

Toppings: Green olives, sprigs of fresh parsley, pumpkin seeds and chilli flakes

Cumin flatbread, crisp tofu and butter bean hummus

Method

Topics:

Ingredients

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