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Honey Tahini Tofu and Carrot Stack recipe

Honey Tahini Tofu and Carrot Stack recipe

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This recipe was inspired by a honey tahini tilapia recipe on Cara's Cravings blogspot; after reading her recipe I just had to try this Greek-inspired honey tahini sauce because it's the first time I've ever found the thought of tahini mouth-watering. The result was a quick, healthy and delicious meal.

1 person made this

IngredientsServes: 4

  • 4.5 tablespoons tahini
  • 3 tablespoons honey
  • 3 teaspoons apple vinegar
  • 3 teaspoons lemon juice
  • 3 teaspoons finely chopped fresh mint
  • 2 large carrots (the thicker the better)
  • 350g firm tofu
  • 2 tablespoons olive oil

MethodPrep:30min ›Cook:7min ›Ready in:37min

  1. 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.
  2. 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.
  3. 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.

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Sesame Noodles with Crispy Tofu

The trick to this recipe is using the pan sauce as a base for the sesame noodles. The noodles will get silky and glazy and become a perfect complement to the crispy tofu and pickled cucumbers. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.


  • 6 ounce bag of spinach
  • 3/4 cup carrots
  • 3/4 cup edamame
  • 3 tbsp hemp seeds, seeds
  • 14 ounces firm tofu, drained, pressed and cut into 1″ cubes
  • 1/4 tsp coconut oil, olive oil can be substituted
  • 2 garlic cloves, minced
  • 2 tbsp low sodium tamari, soy sauce or coconut aminos can be substituted
  • 3/4 cup water
  • 1 cup coconut milk, canned
  • 3/4 cup coconut water
  • 2 tbsp red curry paste
  • 3/4 cup peanut butter, smooth
  • 1 tbsp sorghum syrup, honey can be substituted
  • red pepper flakes, optional
  • 1/4 cup olive oil
  • 1 tsp sesame oil
  • 1/4 cup white vinegar
  • 2 tbsp white miso, white chickpea miso can be substituted
  • 1 tbsp tahini
  • 2 medium carrots, peeled and chopped
  • 1 inch long piece fresh ginger, peeled and cut into circles
  • 1 tsp sorghum syrup, honey can be substituted
  • 1/4 tsp salt
  • 1/4 tsp white pepper

Tips For Making This Miso Tahini Dressing

Which Miso Should I Use?

I like using red miso which is more traditional and robust, and less sweet. If you use a white miso, such as Shiro miso, try using less honey or maple syrup in the dressing and add to taste.

How To Boil The Perfect Egg

Place your eggs in a saucepan and cover with cold water. Bring to a boil on the stovetop with the lid on. Once boiling, let the eggs boil on medium heat for 3 minutes. After 3 minutes, turn off the stove and remove the eggs from the heat, keeping the lid on the pot.

Let the eggs sit, covered in the saucepan and water, for 5 minutes. After 5 minutes, remove eggs from the hot water and cool under running cold water to stop the cooking process. This results in perfect hard-boiled eggs, with a slightly softer yolk.

How Long Can I Store This Dressing For

The miso tahini dressing will stay good in the fridge for up to one week. Store it in a glass jar with a tight-fitting lid. Stir to reconstitute before serving.

Notes For Making This Miso Tahini Dressing

Making A Vegan Dressing

Use maple syrup in place of honey to make this dressing vegan. To make the Japanese Salad Bowls vegan, used baked tofu (see Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing) or boiled and shelled edamame beans in place of the eggs.

Make This Dressing Gluten-Free

This dressing is naturally gluten-free. Make sure to not use Mugi Miso which is made from fermenting barley.

Making It Soy Free

Use a chickpea-based miso which is made from fermenting chickpeas instead of soybeans, instead of traditional miso to make this dressing soy-free.

What Can I Substitute Tahini For?

I love making this dressing with cashew butter in place of tahini. Cashew butter has a lighter more neutral flavour than other nut butters, and a creamy consistency that goes well with this dressing. Almond butter and peanut butter can both be used. Try these nut butters with lime juice instead of rice vinegar for a nice Thai style flare.

How To Make A Grain-Free Japanese Salad Bowl

To make this salad bowl grain-free, replace the brown rice with cooked green lentils. To cook green lentils, bring 1 cup of lentils with 2 cups of water to a boil, let simmer for 30 minutes or until tender. Add salt after cooking has completed.

Add ingredients for miso tahini dressing to a blender, add water, and blend until smooth.

Colorful Carrot Recipes

It may not be the most glamorous vegetable in the produce aisle, but the carrot is certainly a reliable (and delicious!) workhorse in the kitchen. Whether you're snacking on them fresh, roasting as a side, shredding into cake or shaving onto a salad, carrots are one of our favorite veggies.

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1. Spicy carrot kofte

These spicy kofte actually started life as veggie burgers it is up to you how you want to shape and eat them – on a stick with a dip or in a bun. Either way they are very moreish.

olive oil
boiling water
300g carrots, roughly chopped
3-4 dried apricots, chopped
2 spring onions, chopped
1 tbsp pine nuts, lightly toasted
1 garlic clove, finely chopped
50g dried breadcrumbs
1/2 tsp Aleppo pepper or chilli flakes
1 tbsp fresh coriander, roughly chopped
1 tbsp fresh parsley, roughly chopped
1 tsp dried mint
1 egg, beaten
salt and freshly ground black pepper
tahini and yoghurt dressing
200ml plain yoghurt
150g tahini
1 garlic clove, very finely chopped
juice of 1 lemon
salt and freshly ground black pepper
smoked paprika

Simmer the carrots in lightly salted water for about 20 minutes until the carrots have softened.

Drain the carrots and tip into a blender together with the dried apricots, spring onions, pine nuts and garlic. Blend until smooth.

Transfer the puree to a clean bowl. Stir through the breadcrumbs, Aleppo pepper, fresh herbs and dried mint. Check the seasoning and then add the beaten egg. Set aside for 10 minutes or so to allow the breadcrumbs to absorb some of the liquid – the mixture will begin to firm up. If it looks very runny then you will need to add more breadcrumbs.

With wet hands form the mixture either into fat sausage shapes (for kofte) or flattened balls (for burgers). Refrigerate for at least an hour until firm.

Make the dressing by combining the plain yoghurt with tahini, garlic and lemon juice. Adjust the seasoning to suit your taste and set aside to allow the flavour to develop.

Heat enough olive oil to fill a large frying pan about 1cm deep, over a medium heat.

Gently fry the kofte in batches until lightly golden brown (about 8 minutes). Try not to manhandle them in the pan too much as they are relatively fragile. Drain on kitchen paper when cooked.

Sprinkle a little smoked paprika over the tahini and yoghurt dressing and serve with the warm kofte.

Tips: I often cook the carrots in either chicken or vegetable stock. The reserved cooking liquid is then added to soups and stews for an extra injection of sweet carrot flavour. Thread the kofte onto skewers. (If using bamboo skewers, these should be soaked in cold water or about an hour beforehand to prevent burning while cooking.) Brush with oil. Grill the kofte for 2 to 3 minutes on each side (so that they are lightly browned).

Sticky roasted carrots with citrus and tahini recipe

A stunning side dish of roasted carrots, tangy pickled onions and tahini Credit: Michael Graydon

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R oasted carrots are sweet enough that they don’t really need much help in that department, but I still like adding maple syrup or honey when roasting. The perfect thing to do here is to channel the powers of an excellent PB&J and smear a bit of seasoned nutty tahini sauce (the “peanut butter”, naturally) on the bottom of the plate, then eat those sticky carrots with some jammy, roasted citrus slices (the “jelly”, of course).

To keep things savoury, the carrots are also roasted with red onion that has taken a bath in lemon juice, because the only thing better than a roasted onion is a roasted pickled onion.

Prep time: 20 minutes, plus 10 minutes pickling | Cooking time: 25-30 minutes



  • 1 small or ½ medium red onion, peeled and cut into 1cm wedges
  • 2 tbsp lemon or lime juice, plus extra to taste
  • Salt and freshly ground black pepper
  • 450g small carrots, leafy tops removed, scrubbed, then quartered lengthways
  • 1 small, unpeeled blood orange, tangerine or lemon, thinly sliced, seeds removed
  • ½ tsp chilli flakes
  • 2 tbsp pure maple syrup or honey
  • 60ml olive oil, plus extra for drizzling
  • 60g tahini
  • 3 tbsp water


  1. Preheat the oven to 215C/195C fan/Gas 6½.
  2. Toss the onion and lemon juice in a small bowl. Season with salt and pepper and leave for eight to 10 minutes to lightly pickle.
  3. Drain the onion, discarding the liquid. On a baking tray, toss the onion with the carrot, orange, chilli flakes, maple syrup and olive oil. Roast, tossing occasionally until the carrot and citrus slices are totally tender and caramelised at the ends, 25-30 minutes.
  4. Combine the tahini and water in a small bowl season with salt and pepper.
  5. Spoon some of the tahini sauce on the bottom of a large serving platter or plate and top with the carrots, onion and citrus. Drizzle with extra olive oil and serve the remaining tahini sauce alongside.

Carrots and citrus can be roasted a few hours ahead, kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made one week ahead and refrigerated in a sealed container.

Carrot Salad Recipe Ingredients

You only need 10 ingredients to make this carrot salad recipe:

  • Carrots, of course! Use the best ones you can find. Bonus points if they’re multicolored!
  • Medjool dates – I love their sweet flavor with the aromatic dressing and earthy carrots.
  • Pistachios – For crunch! I recommend toasting them to bring out their nutty flavor. Add them to a small dry skillet over low heat and cook, stirring occasionally, until they’re fragrant, about 1 minute.
  • Fresh cilantro and mint – If you make this salad ahead of time, wait to add the herbs until the last minute. That way, they’ll stay nice and fresh, and they won’t wilt before you eat.
  • The dressing – This easy homemade vinaigrette comes together in no time! Just whisk together olive oil, lemon juice, tahini, honey, garlic, cumin, and salt in a small bowl, and season to taste.

Find the complete recipe with measurements below.

Traditional French and American carrot salad recipes call for shredded carrots, but I like to julienne mine instead. Julienned carrots have a crisper, more delicate texture than grated ones, which makes this salad fun to eat. They also look gorgeous here.

I recommend julienning carrots in one of two ways: with a julienne peeler or with a knife. I have step-by-step instructions in this post. Whatever you do, don’t use a bag of pre-cut carrots from the store. This salad shines when you make it with really sweet, crunchy carrots. Bagged ones just won’t be as good.

Table of Contents

  • Clever Carrot Recipes
    • Carrot Cake Pancakes
    • Roasted Carrot White Bean Spread
    • Roasted Rainbow Carrots with Maple and Dill
    • Sesame Bok Choy and Carrot Salad
    • Healthy Pumpkin Carrot Muffins
    • Red Panda Carrot Soup
    • Carrot and Avocado Gazpacho
    • Creamy Carrot Mac with Walnut Herb “Parmesan”
    • Moroccan Carrot Salad
    • Carrot and Lemon Baked Falafel Salad Bowl with Lemon and Tahini Dressing
    • Easy Savory Carrot Balls
    • Carrot-Lentil Cakes with Garlic-Herb Tahini Sauce
    • No-Bake Carrot Cake Bites
    • Mixed Flour Carrot Bread
    • Daikon and Carrot Salad
    • Crispy Carrot Patties
    • Carrot Beetroot Cake with Buttercream Frosting
    • Carrot Passionfruit Muffins
    • Carrot Cake
    • Bbq Pulled Carrot Tacos
    • Carrot Dogs
    • Carrot Coconut Soup
    • Tropical Carrot Cake
    • Spicy Roasted Carrot and Eggplant Salad with Puy Lentils and Preserved Lemon
    • Carrot Cake Donuts with Gingerbread Flavor
    • Roasted Carrot and Garlic Hummus Dip
    • Oven Roasted Tri-Colored Carrots with Toasted Pumpkin Seeds, Pomegranate, and Garlic Tahini Yogurt
    • Carrot Cake Smoothie with Sweet Lemon Cashew Cream
    • Carrot, Ginger and Orange Soup
    • Carrot Cupcakes
    • Lemon Carrot Muffins
    • Oven-Baked Curry Carrot Fries
    • Glazed Carrots
    • Super Moist Carrot Cake
    • Roasted Carrot Fry’s
    • Apple Cider Glazed Carrots
    • Carrot Oatmeal Breakfast Patties
    • Carrot Lox
    • Curry-Glazed Carrot Tofu Tacos
    • Carrot Coconut Muffins
    • Roasted Carrot White Bean Hummus
    • Moroccan Carrot Salad with Oranges
    • Carrot Cake Muesli
    • Carrot Cake and Zucchini Bread Oatmeal
    • Roasted Heirloom Carrots with Black Pepper Pasta
    • Maple Roasted Carrots with Cranberries
    • Apple, Beet, Carrot and Kale Salad
    • Spicy Carrot Lox and Avocado Sushi
    • Carrot Cake Granola
    • Carrot Cake Scones


    Just made this tonight as a side dish for something else. No tufu nor carrots, only the cabbage. This was delicious, very tasty.

    After reading the reviews, I made a few changes and it turned out great. I pre-roasted the vegetables until they started to char and caramelize. I used a mix of cauliflower, red cabbage, and carrots. I pan-fried the tofu (pre-coated in salt and turmeric) in hot oil until it started to get crispy. I didn't have lemongrass so I added a good dollop of curry paste to the coconut milk and upped the other spices. Then I baked everything together at 400 for about half an hour and served on rice. Even my 6-year-old loved it.

    Just great for us. Didn't have the lemongrass, but no matter. The rest of the ingredients were fantastic and tasty.

    It was a great first few bites, but it soon got to overwhelming. Tofu did not go well in this dish. Loved the carrot and the sauce but if I would try this again, I would maybe use cauliflower and just skip the cabbage and tofu.

    Nothing special. The Tofu had the texture of soggy scrambled eggs

    One of my very favorite recipes on this site. We love it! Very nice fresh, tropical flavors.

    First time a Thai-inspired dish turned out to taste as good as restaurant Thai! I've never been satisfied with my renditions of Thai curry, but this was great. I am not even a big fan of cabbage and carrots. I suspect the key is in the blending of the flavorings and the caramelization of roasting.

    I'm a lifelong vegetarian, so I know what tofu can -- and can't -- do. Mine crumbled I had ground tofu for this dish. The sauce is lovely -- but coconut milk and cabbage just don't work together. More broadly, roasted veggies that start out crunchy (carrots, cabbage) and coconut milk sauces do not marry happily. This does not work.

    Really liked the first bite, but kind of overwhelming for a meal portion. Might make it again as veggie side dish with rice and roasted chicken

    Good dish and easy to prep and throw in the oven. I will reduce the salt and up the cayenne - or even just sub in a good bit of curry powder for the spices next time.

    Good, fast, healthy, vegetarian. It may not totally rock my world flavor-wise, but it's ideal comfort food

    I really liked this, and I was skeptical at first since I'm not usually a fan of tofu. The tofu works well in this dish, though. It absorbs flavor well and adds creaminess that makes the dish satisfying. I added more cayenne since I like spicy, and next time I would add more salt. This needed it. Iɽ probably use a little more cabbage and roast or broil at the end so that there are crispy bits. The coconut chips are a nice touch at the end to add a different texture.

    Delicious & so flavourful + easy to make!

    This was a hit. and it really easy and different to boot.

    This was really good. It needed a bit of babysitting: I had to turn over the cabbage to keep the edges from turning black before the end. I had to cook it fifteen minutes longer, and I would reduce the salt to two teaspoons next time. I added some broccoli because I dig it. I would add a sweet element next time, a small onion in chunks, maybe, or some golden raisins. I used low-fat coconut milk and that seemed fine. Using full fat coconut milk would definitely make it richer, just depends on your preference. I might serve this as a side to roast chicken without the tofu. I liked this a lot!

    Watch the video: VEGAN TAKEOUT: SESAME TOFU. PLANTIFULLY BASED (November 2021).