I was tempted to call this recipe ‘How to make tofu taste addictive’ because it certainly delivers on that unlikely promise.
But it’s not the tofu that makes this lunch combo weird OR delicious. The secret is the cross-cultural blend of Lebanese hummus and Chinese Crispy Chilli Oil.
You’re probably familiar with hummus. But if you haven’t experimented with Crispy Chilli Oil, you are in for a TREAT. Well only if you like a little chilli heat.
Basically it’s a chilli oil that has some heat without blowing your head off. AND it has the bonus of gift of crunchy crispy bits of chilli, soybeans and sometimes peanuts which both surprise and delight.
It’s soo good on it’s own. But when contrasted against the creamy nuttiness of hummus it’s out-of-this-world delicious.
If you don’t have any Crispy Chilli Oil – I highly recommend adding it to your shopping list. But you could always substitute regular chilli oil with some roast peanuts for crunch.
Oh and if you’re not a tofu fan feel free to substitute in any cooked protein that takes your fancy.
Ingredients
- 250 g/ 7 oz firm tofu or other cooked protein
- 2-3 handfuls salad leaves
- 2-4 tablespoons hummus
- 1-2 teaspoons crispy chilli oil
Instructions
- Dice tofu into 1cm (1/2in) cubes. Place in a bowl with a lid. Sprinkle with a good pinch of salt then pop on the lid and shake to coat the tofu in the seasoning.
- Place salad leaves in a bowl.
- Top with the seasoned tofu.
- Dollop over the hummus and drizzle over the chilli oil. Serve with extra crispy chilli oil if you want more flavour.
Variations & Substitutions
no Crispy Chilli Oil – substitute regular chilli oil with some roast peanuts for crunch. Or just use your favourite hot sauce – sriracha is also good with hummus.
plan-B (pantry) – replace the salad leaves with frozen veg like warmed frozen spinach.
different protein – boiled or poached eggs, cooked chicken, cooked sausages, cooked fresh fish, canned fish, canned chickpeas, canned black beans, cooked meatballs.
no heat – use another flavour bomb with the hummus like dried cranberries or other dried fruit, roast nuts (especially walnuts) are excellent with hummus. Or use some fried shallots.
frozen vegetables – frozen peas, frozen baby green beans, frozen collard frozen kale, frozen cauliflower ‘rice’, frozen broccoli are all great – just cook before using!
different fresh veg – diced cucumber, baby spinach, salad leaves, shredded lettuce (any kind), diced tomato, diced zucchini, diced red bell peppers (capsicum), snow peas or sugarsnap peas, kale leaves.
more substantial (carb lovers) – serve with pita or wraps or tortillas or tortilla chips.
more substantial (low carb) – good with a hunk of avocado. And some roast cashews, almonds, walnuts or pine nuts.
more flavour – serve with fresh herbs like coriander (cilantro), mint or basil. Freshly ground black pepper, grated parmesan, roast cashews, toasted pumpkin seeds.
Waste Avoidance Strategy
tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.
hummus – will keep in the fridge for a few weeks. Can be frozen.
chilli oil – keep in the pantry.
Problem Solving Guide
bland – more chilli oil. Or add in a flavour bomb.
Prep Ahead
Yes! Just prepare as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve bring back to room temperature or you can eat it chilled.