- 2 tbsp harissa paste
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 400 g medium tofu; cubed
- 150 g quinoa
- 150 ml vegetable stock
- 250 g kale; chopped and stalks removed
- 2 carrots; peeled and coarsely grated
- 30 g tortilla crisps
For the dressing
- 1 clove garlic; crushed
- 1/2 lemon; juiced
- 3 tbsp tashini paste
Mix the harissa paste with the lemon juice and oil, then toss with the tofu and leave to marinate for at least 30 minutes or up to 2 hours.
Meanwhile, put the quinoa in a saucepan with the stock. Cover and simmer gently for 10 minutes, then leave to stand off the heat for a further 15 minutes without lifting the lid.
Steam the kale for 4 minutes or until tender.
To make the dressing, stir the garlic and lemon juice together, then whisk in the tahini and enough cold water to make a sauce consistency. Season to taste with salt.
Toss the kale with the quinoa and arrange in four bowls. Top with the grated carrot, then spoon over the marinated tofu and crumble over the tortilla crisps. Drizzle with tahini sauce and serve immediately.